Chicken Romano is a dish consisting of baked chicken coated in crusty, Romano cheese. Our version is served with low-sodium tomato sauce and multi-grain spaghetti. It's a perfect weeknight dinner solution, on your plate in just 40 minutes.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with cooking spray; set aside. Place each piece of chicken between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.

  • In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning and 1/8 teaspoon ground black pepper. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.

  • Bake about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.

  • To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.

Nutrition Facts

361.7 calories; protein 41.4g 83% DV; carbohydrates 34.2g 11% DV; exchange other carbs 2.5; dietary fiber 3.6g 14% DV; sugars 5.5g; fat 6g 9% DV; saturated fat 1.2g 6% DV; cholesterol 84.8mg 28% DV; vitamin a iu 697IU 14% DV; vitamin c 11.7mg 20% DV; folate 75.5mcg 19% DV; calcium 69.3mg 7% DV; iron 5.8mg 32% DV; magnesium 43mg 15% DV; potassium 387mg 11% DV; sodium 405.1mg 16% DV.