Romana chicken recipe

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Quick and easy to prepare and cook, this classic version of Rome’s finest is a huge hit with everybody that has the pleasure to eat it. Using core Italian herbs and the ubiquitous chicken breast.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 2 Hours
  • Total Time: 2 Hours 20 Minutes


  • 4 oz (110 g) of finely chopped washed and drained brown mushrooms
  • 1 oz (30 g) of freshly grated ginger
  • ½ cup (125 ml) of dry white wine
  • 6 oz (4 x 170 g) boneless chicken breasts cut into halves
  • 2 tbsp of freshly chopped basil
  • Tbsp fresh chopped thyme
  • Pinch of ground pepper
  • 1 tsp of salt
  • 2¼ cups (700 g) of chopped tinned Italian tomatoes
  • 2 x tbsp Olive oil
  • Optional two stalks of spring onion, finely chopped
How to Make It
  1. Heat olive oil in a large frying-pan over medium heat.
  2. Add ginger and mushrooms, stirring occasionally cook for 3 minutes until tender.
  3. Stir in chopped tomatoes, vinegar, wine, ½ tsp salt and a pinch of black pepper.
  4. Bring to the boil. Reduce heat and simmer for 12 min until the sauce thickens, stirring occasionally.
  5. Remove from heat. Next add 1 tbsp basil. Now pre-heat grill.
  6. In a small mixing bowl, mix the thyme, and the remaining tbsp basil, 1/8 tsp pepper and ½ tsp salt.
  7. Next, coat the chicken with remaining olive oil cooking then sprinkle with the thyme and basil mixture.
  8. Grill for 5 minutes on each side or until it turns a nice golden brown.
  9. Remove from grill, plate up and gently cover with tomato mixture and its ready to serve

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