Menu for April 20-26, 2008

Sunday- Baked Chicken Romano
Monday- Grilled Cheese and Soup (I work till 7:00)
Tuesday- Chinese
Wednesday- Chicken Brushetta
Thursday- Roast, Potatoes & Carrots
Friday- Chicken Enchiladas
Saturday- Barn Bash (A Huge 4-H Event)

Baked Chicken Romano

We received Lenny's brothers wedding invitation and needed to decided what we wanted for dinner. Our choices were Prime Rib (usually rare) and Baked Chicken Romano. I decided that I wanted to try the Chicken Romano before selecting it. I knew that I would be eating this because just thinking about rare meat makes me sick.


Ingredients:
4 skinless, boneless chicken breasts (5 ounces each)
1/4 cup all-purpose flour
2 tablespoons olive oil
3/4 cup chicken broth
1 package (10 ounces) frozen broccoli, thawed
1/4 cup sliced almonds

For the Sauce:
3 tablespoons butter or margarine
3 cloves garlic, minced
2 1/4 cups chicken broth
3 tablespoons all-purpose flour
1 cup grated Romano cheese, divided

Serves 4

1. Preheat oven to 350F. Grease a large, shallow baking dish.

2. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Add chicken; cook, turning once, until golden, about 10 minutes. Stir in broth. Reduce heat to medium-low. Cover; simmer for 15 minutes.

3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat. Add garlic; sauté for 1 minute. Reduce heat to low. Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes.

4. Drain pan juices from chicken; combine with sauce. Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes.

5. Arrange broccoli in prepared dish; pour half of sauce on top. Place chicken over broccoli; top with remaining sauce. Sprinkle with almonds. Bake for 25 minutes. Remove from oven; sprinkle with remaining Romano. Bake for 5 minutes longer.