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Chicken Romano over Pasta with Salad

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For the Chicken:

  • Chicken breasts, pounded to an even thickness
  • Olive oil
  • Panko breadcrumbs
  • Grated Romano cheese
  • Italian seasoning
  • Garlic powder
  • Salt and freshly ground black pepper
  • Calabrian chili, finely chopped (optional for heat)
  • Marinara sauce
  • Fresh mozzarella cheese, sliced
  • Fresh basil leaves, chiffonade (cut into thin strips)
  • Asiago cheese, shaved

For the Pasta:

  • Bucatini pasta
  • Marinara sauce

For the Italian Chopped Salad (Ellen Krammes’ recipe):

  • Romaine lettuce, chopped
  • Bacon, cooked and crumbled
  • Cucumber, diced
  • Cherry tomatoes, halved
  • Salami, chopped
  • Mozzarella pearls
  • Fresh oregano, chopped
  • Shaved Asiago cheese
  • Roasted red peppers, chopped
  • Sliced pepperoncini

For the Dressing:

  • Dry mustard
  • Sugar
  • Water
  • Chopped garlic
  • Oregano
  • Red wine vinegar
  • White wine vinegar
  • Olive oil
  • Grated Parmesan cheese
  • Salt and freshly ground black pepper


  1. Bread the Chicken:
    • Preheat your oven to 400°F (200°C).
    • In a bowl, mix the panko breadcrumbs, grated Romano cheese, Italian seasoning, garlic powder, salt, pepper, and Calabrian chili.
    • Dredge the pounded chicken breasts in the breadcrumb mixture until well coated.
    • Drizzle a baking sheet with olive oil and place the breaded chicken on it.
  2. Bake the Chicken:
    • Bake the chicken in the preheated oven until golden brown and the internal temperature reaches 165°F (about 20-25 minutes depending on thickness).
  3. Broil the Chicken:
    • Top the baked chicken with marinara sauce and slices of fresh mozzarella.
    • Broil on high until the cheese is bubbly and slightly golden.
  4. Prepare the Pasta:
    • While the chicken is baking, cook the bucatini pasta according to package instructions until al dente. Drain and toss with marinara sauce.
  5. Make the Italian Chopped Salad:
    • In a large bowl, combine chopped romaine, bacon, cucumber, cherry tomatoes, salami, mozzarella pearls, oregano, shaved Asiago, roasted red peppers, and pepperoncini.
  6. Whisk Together the Dressing:
    • In a bowl, combine dry mustard, sugar, water, garlic, oregano, vinegars, and olive oil. Whisk until well combined. Stir in grated Parmesan cheese and season with salt and pepper.
  7. Toss the Salad:
    • Drizzle the dressing over the salad and toss to evenly coat all ingredients.
  8. Serve:
    • Plate the Chicken Parmesan on top of a serving of the bucatini and marinara sauce.
    • Garnish the chicken with chiffonade basil and shaved Asiago cheese.
    • Serve the Italian chopped salad on the side.
    • Pair with a glass of Nebbiolo wine for a complete dining experience.
  • Author: Lucas Krammes
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