Chicken Breast Romano
6 boneless breasts
2 cup tomato juice
1 med. onion, chopped
1/2 lb. mushrooms, sliced & sauteed
2 Tbsp. vinegar
2 Tbsp. sugar
Garlic powder
Oregano
Basil
1 cup grated Romano cheese
2 Tbsp. chopped parsley
Flour
4 Tbsp. oil
Dredge chicken in flour and brown in fry pan in oil. Pour tomato juice
over chicken. Sprinkle with vinegar, sugar, garlic, oregano and basil.
Spread onion and sauteed mushrooms over chicken. Sprinkle with 4
tablespoons Romano cheese and top with chopped parsley. Cover and simmer
45
minutes. Remove chicken to serving platter and top with remaining cheese.
This recipe is quick, easy and delicious! May be reduced for small
portions!
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