Heinen’s Chicken Romano

If you’re a Heinen’s shopper, chances are you have taken home this delicious dish (many, many times) from the prepared foods counter. This is a longtime favorite recipe amid family, employees, and customers alike.

Serves 4

  • 4 boneless/skinless chicken breasts
  • 1 cup flour, for dredging
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 2 large eggs, beaten
  • 2 cups of panko crumbs
  • 1 tablespoon granulated garlic
  • ⅓ cup grated Romano cheese
  • 1 teaspoon parsley flakes
  • ⅓ to ½ cup oil for frying
  • Wedge of 1 lemon

Preheat oven to 350°. Pound each breast to an equal thickness using a meat mallet. Set up three shallow containers for breading. In the first, combine the flour, salt, and pepper. In the second, place beaten eggs. In the third, combine panko, garlic, cheese, and parsley flakes.

Pat the chicken dry. Dip each breast into the flour mixture, shaking off excess, then into the egg to coat lightly (holding over the container to let excess egg drip back into bowl), then lay the breast in the panko mixture. Turn over and press into the breading to coat and place breaded breast on a plate. Heat oil in a large skillet over medium-high heat. Brown breasts on each side until golden. Remove and place on a baking sheet and bake for 8–10 minutes, or until internal temperature reaches 165°.

This dish pairs well with Heinen’s kale pesto pasta (cold or heated). Add a lemon wedge for squeezing.