Romano Chicken at Cheesecake Factory
Source of Recipe
Julie and Emily
Recipe Introduction
"I made this tonight and it was so good!! " JulieandEmily
List of Ingredients
Creamy Tomato Sauce
1 cup milk
1 tablespoon plus 1 teaspoon butter
2 cloves garlic, minced
11/2 tablespoons flour
1/2 package (8-ounce size) cream cheese (see note)
3/4 cup prepared marinara sauce
Salt and pepper to taste
Other ingredients
1/2 cup flour
Salt and pepper to taste
1 egg, beaten
2 teaspoons water
1/4 cup grated romano cheese (see note)
2 chicken breast halves, boneless and skinless
Vegetable or olive oil or vegetable cooking spray
Hot cooked pasta
Recipe
Prepare the Creamy Tomato Sauce:
In a small pan, heat the milk over low heat. (You can do this in a measuring cup in the microwave oven.)
In a saucepan over low heat, melt the butter. Add the garlic and cook until soft. Add the flour and mix well.
Add the heated milk and whisk until smooth. Stir in the cream cheese and whisk until smooth. Stir in the marinara sauce. Simmer for 3 minutes.
Add salt and pepper to taste. Set the sauce aside and keep it warm.
In a flat dish or on a plate, combine the flour, salt and pepper. In another flat dish, whisk together the egg and water. Sprinkle the romano cheese onto a plate or board.
Place a piece of plastic wrap over each chicken piece and pound the chicken to, at most, 1/2-inch-thick. Coat all sides lightly with the seasoned flour, tapping off the excess. Dip the chicken in the egg mixture, then roll in the romano cheese to coat both sides.
Heat a skillet over medium-high heat and add a little oil to coat the pan or coat it with cooking spray. Place the chicken in the frying pan and cook on each side until golden brown and the meat is no longer pink in the middle.
Pour the tomato sauce over the pasta and serve with the chicken breasts.
Editor's note: Whipped cream cheese (regular or light) can be used in this recipe. If using packaged cream cheese, cut it into small pieces and bring it to room temperature, if possible, before adding it to the sauce. Shredded romano cheese also can be used instead of grated; the shredded cheese forms a crust that seals the chicken and turns golden brown slowly without burning.
To save time, prepare the tomato sauce the day before. Heat gently, whisking occasionally, while preparing the pasta and chicken, then serve.
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