Chicken Roma


 

Jim Lampe

TVWBB 1-Star Olympian
Boneless/Skinless breast with homemade pesto, homegrown romas and store bought Parmigiano-Reggiano all rolled inside.
Baby Yukons in a Lodge skillet and sliced jalapeno peppers in a Weber 6415 foil tray :p

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the chicken was finely breaded in Italian seasoned bread crumbs.
after 20 minutes or so, they rolled over...

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...and opened up a bit. Finished the peppers outside the foil tray

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then served up supper with everyone's favourite, BROCCOLI!
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YaY! (get that George? ;) )

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this was delicious! I'd make this again and again and it's so fricken ez2!

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butt next time, i'll make more. These lil' rascals get inhaled with no trouble 'atall!
Thank you for visiting! (btw george, when you c'ming back??)
 
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These breaded stuffed breasts look perfectly cooked. Not burned but there is a beautiful fresh crisp color. I've never breaded anything on Weber. I like the breadcrumbs / panko things. I think so Bob Correll is panko master too. I must a lot to learn from you guys. Thank you. Nice.
 
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Yum Jim!!! I just went and dug out the butchers twine and pulled out some chicken to try something similar! Love the dinner ideas I get from here!

Sweet cook Jim!
 

 

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