CHICKEN ROMANO

By gaster16

Ingredients

• 3 tablespoons salt-free seasoned dried breadcrumbs
• 3 tablespoons grated romano cheese
• 4 thin slliced boneless chicken cutlets
• 1 tablespoon olive oil divided
• 1 can diced tomatoes with Italian herbs liquid reserved
• 3 clkoves garlic peeled and crushed
• 2 tablespoons sliced pitted Kalamata olives
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon red pepper flakes
• 3 tablespoons coarsely chopped fresh basil leaves

Preparation

Step 1

Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides. Heat 1-1/2 teaspoons oil in 12” nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes each side. Transfer to plate, cover with foil to keep warm. Repeat.

Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup of tomato liquid. Cook 2 minutes stirring occasionally until slightly thickened. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.