Chicken Breasts Romano

Name: Chicken Breasts Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts or 3 1/2 lb. fryer pieces; 1 tsp. salt; 1/4 tsp. pepper; 1/4 c. oil; 1 c. diced ham; 1 medium onion, chopped; 3/4 c. sliced celery; 1/2 tsp. basil; 1 1/2 c. chicken bouillon or stock or water; 2 (6 oz.) cans tomato paste; 1 tsp. minced parsley

Eats Now Editorial Team · 528 kcal · Meat & Poultry

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Chicken Breasts Romano – a delicious recipe with chicken breasts, salt, pepper, oil, ham, onion. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

3 chicken breasts or 3 1/2 lb. fryer pieces
1 tsp. salt
1/4 tsp. pepper
1/4 c. oil
1 c. diced ham
1 medium onion, chopped
3/4 c. sliced celery
1/2 tsp. basil
1 1/2 c. chicken bouillon or stock or water
2 (6 oz.) cans tomato paste
1 tsp. minced parsley

1
Sprinkle chicken with salt and pepper.
2
Brown lightly in oil. Remove chicken and set aside.
3
Add ham, onion, celery and basil; simmer and stir for 5 minutes.
4
Return chicken to pan.
5
Add stock or water to tomato paste.
6
Pour over chicken and cover.
7
Simmer 40 to 60 minutes, turning occasionally.
8
Add parsley.
9
Serve with boiled spaghetti.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 chicken breasts or 3 1/2 lb. fryer pieces, 1 tsp. salt, 1/4 tsp. pepper, 1/4 c. oil, and more.

Yes, Chicken Breasts Romano falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
528 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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