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Chicken Romanoff

southern.chef's picture
Chicken romanoff is a Russian inspired chicken recipe prepared with noodles and vegetables. Cooked and baked along with breaded chicken cutlets and cheese, the chicken romanoff also has mushrooms in it. Spiced with garlic with oodles of sour cream to taste, this chicken and noodle bake is filling and comforting!
Ingredients
  Egg noodles 5 Ounce (1 Package)
  Small curd cottage cheese 12 Ounce (1 Carton)
  Sour cream 8 Ounce (1 Carton, Use Any Commercial Brand)
  Chopped green onions 3⁄4 Cup (12 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Garlic 1 Clove (5 gm), crushed
  Chicken breast halves 6 , skinned
  Monterey jack cheese slice 3 Ounce, halved (Three 1 Ounce Slices)
  Monterey jack cheese slice 3 Ounce, 3 slices, halved
  Eggs 2 , beaten
  Dry breadcrumbs 1 Cup (16 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Chicken bouillon cubes 1
  Boiling water 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Diced pimiento 2 Ounce, drained (1 Jar)
Directions

Cook egg noodles according to package directions; drain.
Rinse with cold water, and drain again.
Combine next 6 ingredients; stir well.
Add noodles, and toss lightly; set aside.
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Place a slice of cheese over each piece of chicken, and top with 1 to 2 tablespoons of noodle mixture.
Fold long sides of chicken over noodles and cheese; fold ends over and secure with wooden picks.
Spoon remaining noodle mixture into a lightly greased 13 x 9 x 2 inch baking dish; set aside.
Dip chicken in egg; coat with bread crumbs.
Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides.
Place chicken over noodles in baking dish.
Dissolve bouillon cube in boiling water.
Saute onion and green pepper in 2 tablespoons butter until tender.
Add flour; stir until smooth.
Cook 1 minute; stir constantly.
Gradually add bouillon mixture; cook over medium heat, stirring constantly, until thickened.
Stir in last 4 ingredients; pour over chicken.
Bake, uncovered, at 400° for 20 to 30 minutes.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Dish: 
Noodle
Ingredient: 
Chicken

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