Baked Chicken Romano
Romano cheese shares a crumbly texture with Parmesan but is made with whole milk for a richer taste and a higher price. Lower the cost of this dish by substituting Parmesan cheese.
10 Tbsp butter, divided
2 Tbsp Dijon mustard
1 cup bread crumbs
1 cup Romano cheese
1/4 cup fresh parsley
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
6 chicken breasts
Preheat oven to 350°F. Melt 8 tablespoons butter in a small saucepan; stir in mustard.
Combine bread crumbs, Romano and parsley in a shallow dish. Combine flour, salt and pepper in another shallow dish. Coat chicken with flour. Dip in melted butter. Roll in crumb mixture.
Heat remaining 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook, turning once, until lightly browned on both sides, about 10 minutes.
Place chicken in a large baking dish. Bake until cooked through, about 20 minutes.
Have chopped parsley always on hand. Buy several bunches at a time. Wash, dry, and chop the leaves. Freeze the parsley in a tightly- sealed container for up to 2 months.