Carmen Rodino’s Italian Chicken
A family favorite!
Chicken breasts with bones and skins
Romano
Butter
Salt
Pepper
Garlic Powder
Plain Breadcrumbs
Hot Hungarian Banana Peppers
Potatoes, peeled and cut into chunks
Season each piece of chicken individually with salt, pepper, and garlic powder.
Grease pan very well with butter.
Make a breadcrumb mixture with breadcrumbs (plain) and romano cheese (2:1 ratio of breadcrumbs to romano), salt, pepper, garlic powder (when you think you have too much garlic, add that much more!), and fresh parsley. You should be able to smell the cheese!
Place chicken breasts around the edges of the pan and place potatoes in the middle. As you’re placing the chicken in the pan, sprinkle them with the breadcrumb mixture.
Sprinkle the mixture on the potatoes as well.
A cake pan would be too small. There needs to be enough room for everything to cook without being packed too tightly.
At least 2 sticks of butter, cut into 1 tablespoon chunks. Put butter on top of the chicken and potatoes.
Slice the hot hungarian peppers lengthwise over the chicken so that the juice runs onto the chicken.
Wrap tight with foil and bake at 350 for about 3 hours. It needs to cook at least 2 hours and sometimes at the end you might need to bump the oven up to 425.
If there is any extra bread crumb mixture, it freezes well.