Romano Chicken Supreme Recipe
Romano Chicken Supreme Recipe photo by Taste of Home
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Romano Chicken Supreme Recipe

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Plenty of Romano cheese and golden brown bread crumbs add flavor and crunch to this tender chicken and mushroom recipe from field editor Anna Minegar of Zolfo Springs, Florida.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt
  • 1 pound fresh mushrooms, chopped
  • 3 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons orange juice
  • 1 cup soft bread crumbs
  • 1/3 cup grated Romano cheese

Nutritional Facts

1 each: 274 calories, 11g fat (6g saturated fat), 100mg cholesterol, 413mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.


  1. In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt.
  2. In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese.
  3. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Yield: 6 servings.
Originally published as Romano Chicken Supreme in Taste of Home October/November 2007 , p21

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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KatieBibo User ID: 7723209 85515
Reviewed Mar. 18, 2014

"This was great! I had no mushrooms but did have fresh brussels sprouts, so I subbed those (I halved them before sautéing) and it was delish. I did use only a half cup bread crumbs, and that was more than enough."

1968Debra User ID: 5605293 137546
Reviewed Dec. 3, 2010

"I just made this for supper tonight. Both my husband and I really liked the flavor. I will be making this again."

Sarah C User ID: 2832290 89851
Reviewed Nov. 18, 2010

"I've made this recipe many times and always get compliments. Excellent!"

Aquarelle User ID: 985301 85758
Reviewed Jan. 31, 2009

"I was going to make chicken cacciatore tonight (the recipe from the 1974 edition of Joy of Cooking), but this recipe caught my eye and I decided to make it instead. Awesome! chicken breasts, mushrooms and cheese--what's not to love? And I was quite surprised to learn that my ten-year-old loved the mushrooms."

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