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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.