CHICKEN ROMANO RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper.
• Mix with clean hands until just combined - do not overmix.
• Shape the mixture into meatballs that are 1-inch in size - or slightly less, about 24.
• Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
• Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven - just brown them.
• Transfer the meatballs to a plate.
• In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir.
• Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon.
• Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock.
• Add the meatballs back into the pan.
• Bake for 15 minutes, or until the meatballs are cooked through to 165 degrees F.
• Serve on sandwiches or with pasta, rice or your favorite vegetable.

Steps:

• Preheat oven to 400° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray.
• In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined.
• Spoon chicken mixture into center of prepared pan; shape into 9" by 5" loaf, pressing firmly. Spread remaining 1/2 cup marinara over top.
• Bake meatloaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meat loaf reaches 165° F (temperature will rise to 170° F upon standing). Let meatloaf stand 10 minutes for easier slicing.