Best Chicken Roma Recipes

PENNE GORGONZOLA WITH CHICKEN AND ROMA TOMATOES

Steps:

• Grill or broil chicken breasts; slice into thin strips.
• Cook pasta according to package directions.
• Toss with olive oil, return to pot.
• While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
• Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
• Boil for 2 minutes.
• Reduce heat, add Gorgonzola, parmesan and nutmeg.
• Stir until melted.
• Serve sauce over noodles, top with chicken and chopped tomatoes.

CHICKEN ROMA

Steps:

• In 12" skillet, heat oil over medium-high heat and brown chicken.
• Drain.
• Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.
• Bring to a boil over high heat.
• Reduce heat to low and simmer covered 30 minutes or until chicken is done.
• Skim fat if necessary.
• Serve over hot noodles.

CHICKEN A LA ROMA

Steps:

• In a large skillet, over high heat, brown chicken pieces in oil. Remove from skillet, reduce heat to medium, add onions, mushrooms and garlic. Cook until soft, add chopped tomatoes and cook about 5 minutes.
• Add chicken to mixture in skillet, stirring in olives, wine, bouillon, herbs, spices and artichokes.
• Bring to bubbling, reduce heat and cover with lid. Simmer until chicken is tender (about 30 minutes).
• Carefully stir in mushroom soup.
• Arrange cooked pasta in large pasta bowl, pour chicken mixture over center. Sprinkle with cheese. Garnish with fresh parsley.

ROMA CHICKEN

Steps:

• 1. In a large skillet, heat oil and butter over medium-high heat. Add chicken; cook and stir until soften , but not browned. Return chicken skillet. Add tomatoes, broth, olives and capers, if desired. Cover; reduce heat and simmer 20-25 mins or until chicken is no longer pink in center. Serve with rice, if desired.

GRILLED HERB CHICKEN WITH ROMA TOMATO SAUCE (COOKING LIGHT 4/07)

Steps:

• Heat oil in a medium saucepan over mediun heat.
• Add onion and garlic, cook for 3 minutes until tender, stirring occasionally.
• Stir in tomatoes, wine, vinegar, 1/2 tsp salt and 1/8 tsp pepper.
• Bring to a boil then reduce heat and simmer 10 min until the sauce thickens, stirring occasionally.
• Remove from heat and add 1 tbsp basil.
• Prepare grill.
• Combine thyme, 1 tbsp basil, 1/2 tsp salt, and 1/8 tsp pepper in a small bowl.
• Coat chicken with cooking spray then sprinkle with the thyme mixture.
• Coat grill with cooking spray and grill for 5 minutes on each side or until done.
• Serve with tomato mixture.

CHICKEN A LA ROMA

Steps:

• Cook mushrooms, onion and garlic in olive oil until tender; drain. Combine tomato sauce, tomato paste, olives, wine, bouillon, parsley flakes, basil, oregano and garlic pepper; blend well. Stir in mushroom mixture. Place chicken in a 21/2-quart oval casserole. Pour tomato sauce over chicken. Arrange artichokes around chicken pieces; cover. Place dish on turntable or, if using the Advantium 120, on the black metal tray. Cook using the appropriate settings below or until done. Sprinkle with cheese. Makes 4 to 6 servings

CHICKEN A LA ROMA

Steps:

• Season the chicken inside and out with the salt and pepper. Cook the chicken in 2 tablespoons of olive oil in a large deep skillet over medium heat until browned on all sides and remove to a platter. Add the remaining olive oil to the skillet and sauté the onion, carrot, celery, artichokes and garlic over medium heat for 8 to 10 minutes. Add the sugar, wine vinegar, orange juice, lemon zest, capers and pine nuts and bring to a boil. Return the chicken to the skillet, partially cover and simmer for 40 minutes until the chicken is cooked. Remove the chicken to a platter, skim off visible fat and boil the sauce for 3 minutes until thickened. Spoon the sauce over the chicken and garnish with parsley.

CHICKEN SKILLET A LA ROMA

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
• Add remaining dressing and chicken to skillet; turn chicken over to evenly coat both sides of each breast with dressing. Cook 6 to 7 min. on each side or until done (165°F).
• Top evenly with peppers, spinach and cheese; cover. Cook on low heat 1 to 2 min. or until cheese is melted.