Chicken Romanoff Recipe

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!

Summary

Health IndexAverageCuisine
CourseDish
Main Ingredient

Ingredients

 Egg noodles5 Ounce (1 Package)
 Small curd cottage cheese12 Ounce (1 Carton)
 Sour cream8 Ounce (1 Carton, Use Any Commercial Brand)
 Chopped green onions3⁄4 Cup (12 tbs)
 Butter/Margarine2 Tablespoon, melted
 Garlic1 Clove (5 gm), crushed
 Chicken breast halves6 , skinned
 Monterey jack cheese slice3 Ounce, halved (Three 1 Ounce Slices)
 Monterey jack cheese slice3 Ounce, 3 slices, halved
 Eggs2 , beaten
 Dry breadcrumbs1 Cup (16 tbs)
 Butter/Margarine1⁄3 Cup (5.33 tbs)
 Chicken bouillon cubes1
 Boiling water1 Cup (16 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 All purpose flour2 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Canned sliced mushrooms4 Ounce, drained (1 Can)
 Diced pimiento2 Ounce, drained (1 Jar)

Nutrition Facts

Serving size: Complete recipe

Calories 4267 Calories from Fat 1898

% Daily Value*

Total Fat 215 g330.9%

Saturated Fat 124.7 g623.4%

Trans Fat 0.3 g

Cholesterol 1679.3 mg

Sodium 5260.8 mg219.2%

Total Carbohydrates 197 g65.7%

Dietary Fiber 14.7 g58.7%

Sugars 34.9 g

Protein 363 g725.8%

Vitamin A 262.1% Vitamin C 235.8%

Calcium 219.2% Iron 103.7%

*Based on a 2000 Calorie diet

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.
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