Romano Chicken Supreme

Serving 6 people

40 min


  • bread crumbs 1 cup soft bread crumbs
  • butter 3 tablespoons butter
  • dried basil 1 teaspoon dried basil
  • fresh mushrooms 1 pound fresh mushrooms, chopped
  • garlic cloves 2 garlic cloves, minced
  • lemon juice 1 tablespoon lemon juice
  • low sodium chicken broth 1/2 cup reduced-sodium chicken broth
  • orange juice 2 tablespoons orange juice
  • romano cheese 1/3 cup grated Romano cheese
  • salt 1/4 teaspoon salt
  • skinless boneless chicken breast halves 6 boneless skinless chicken breast halves (5 ounces each)
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How to make it

  1. In a large skillet coated with cooking spray, brown chicken on both sides over medium heat.
  2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt.
  3. In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese.
  4. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.