Best Donna Romanovs Mendham Chicken Recipes

CHICKEN ROMANOFF

Steps:

• Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
• Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
• Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
• Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SLOW-COOKER CHICKEN AND NOODLES ROMANOFF

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.
• Cover; cook on Low heat setting 5 to 6 hours.
• Stir mixture; stir in noodles and peas. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Garnish with chives.