I created about 30 recipes that use boneless-skinless chicken breasts and this is part of that collection. 

You can get boneless, skinless chicken breast at any market.  I prefer fresh chicken (although most of it comes frozen from the packer.) If I buy frozen, I like ones that are IQF… or individually quick frozen. For food items that are IQF, they are frozen at a low temperature very quickly.

Because the product freezes so fast, it retains the moisture and allows you to cook from a frozen state without your food becoming rubbery. It costs a little more but saves thawing time.

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Chicken Romano Recipe

4 boneless and skinless chicken breasts

1 cup buttermilk

1 cup dry plain bread crumbs or panko

1/2 cup Romano cheese

1 Tablespoon dried oregano

1 teaspoon dried basil

salt/pepper to taste

a splash of olive oil

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Place a chicken breast in a large bag and pound (with a mallet, rolling pin or can) until the breast is an even thickness, about 1/2 inch.

Proceed to pound the other pieces of chicken until all are similar thickness. Soak the chicken in a bowl of buttermilk for 1 hour or up to a day. Combine the dry ingredients in a shallow bowl.

Add salt and pepper to taste. Coat the chicken with the breadcrumb mixture. Heat a large non-stick fry pan with a splash of olive oil. Add the chicken and cook about 3-4 minutes per side or until cooked evenly and completely. 

Let rest 5 minutes before you serve. Tastes good with a little tomato sauce and over pasta or with some fresh veggies.

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