RONI'S CHICKEN ANGELA
Steps:
- In medium bowl combine egg, Romano cheese, salt and pepper, and coat chicken pieces evenly with the mixture. In a separate bowl filled with the bread crumbs, bread each piece and place them all on a platter. Heat olive oil in a 12-inch skillet over medium heat, or an electric skillet at 300 degrees. Saute the chicken pieces until golden brown and crisp on outside, about 2-3 minutes, turning with tongs once or twice. Remove with tongs to platter and set aside. Reduce heat in skillet slightly (about 250 if electric) and sauté onion, shallots, mushrooms, and red pepper for 10 minutes, stirring occasionally. Then, add the Tuscan peppers in this way: hold each one over the skillet, slice into it with a small sharp knife, and drop it into the pan. Continue to sauté the vegetables another five minutes. Add the white wine, stir briefly, and then add the chicken pieces, turning to coat with the vegetables and sauce until heated through. Can be served immediately, or held and reheated very nicely. Serve with noodles tossed in olive oil and parsley, or rice.
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