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Ingredients
- 3 T. seasoned bread crumbs
- 3 T. grated Pecorino Romano cheese
- 4 thin-sliced boneless chicken cutlets
- 1 T. olive oil, divided
- 1 (14 ½ oz.) can diced tomatoes with Italian herbs, liquid reserved
- 3 cloves garlic, peeled and crushed
- 2 T. sliced pitted Kalamata olives
- 1 t. balsamic vinegar
- 1/8 t. red pepper flakes
- 3 T. coarsely chopped fresh basil leaves
Preparation
Step 1
Combine bread crumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.
Heat 1 ½ t. oil in 12-in. nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2 to 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.