chefkellydigby's Recipe

CHICKEN ROMANO ARRIBBIATA

Category: POULTRY MAIN DISH

In Italian "arribbiata" means angry, in culinary terms it means spicy or hot.
This sauce is great on shrimp, pasta with veggies or here on Chicken Romano. I use chipotle for the smoky aspect of it, but you can use aleppo pepper or red pepper flakes.

Serves 6

6 boneless skinless chicken breasts
2 eggs beaten with 1/4 cup water
dry bread crumbs
Flour for dredging
1/4 cup chopped parsley
salt & pepper
1 cup grated Pecorino Romano

Sauce
1 medium onion, small diced
1 stalk celery, diced small
2 gloves garlic-pressed
2 Tablespoon olive oil
28 oz can of plum tomatoes
1/4 cup sun-dried tomatoes in oil
1/4 cup red wine
1 carrot cleaned and grated
2 teaspoons fresh rosemary chopped
1/2 cup chopped fresh basil leaves
1-2 teaspoons ground chipotle pepper-to taste
salt & pepper to taste

In a saucepan over medium high heat add oil, onion,celery and carrots. Saute until the vegetables are tender and start to caramelize, at that point add the garlic. Cook 1 minute.
Reduce heat to a simmer and add:
red wine, tomatoes, ground chipotle and season to taste.
Cook at a simmer for 20 minutes stirring occasionally. Add the fresh rosemary and basil, continue to cook on a low simmer to keep warm.
If the sauce gets too thick add chicken broth to thin.
Meanwhile:
Preheat oven to 350 degrees
Add 1/4 cup of romano cheese & parsley to bread crumbs, mix well.
Dredge the chicken breasts in flour.
Dip each breast into the egg-wash
Immediately coat both sides with bread crumbs
In a skillet over medium high heat put 2-3 tablespoons of olive oil.
Cook the breaded chicken breast 3 at a time until golden brown.
As the chicken breasts are cooked place into a baking dish large enough for the 6 chicken breasts.
When all chicken breasts are browned and in the baking dish pour the Aribbiatta sauce over the chicken, sprinkle it with remaining romano cheese and bake until the chicken is cooked through.
Serve with your favorite pasta.

This sauce can be used for Breaded Turkey Breasts or Breaded Pork Tenderloin