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Romano Chicken Supreme

 Romano Chicken Supreme
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.
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 400° for 20-25 minutes or until a thermometer
  • reads 170°. Yield: 6 servings.
Nutritional Facts: 1 chicken breast half with about 1/4 cup mushroom mixture equals 274 calories,

2 of 2

Romano Chicken Supreme (continued)

Nutritional Facts: 11 g fat (6 g saturated fat), 100 mg cholesterol, 413 mg sodium, 8 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.