CHICKEN ROMANO

By curly

Ingredients

• 3 Tbsp salt-free seasoned dried breadcrumbs
• 3 Tbsp grated Romano cheese
• 4 thin-sliced boneless chicken cutlets
• 1 Tbsp olive oil, divided
• 1 (14.5 oz) can diced tomatoes with Italian herbs, liquid reserved
• 3 cloves garlic, peeled and crushed
• 2 Tbsp sliced pitted Kalamata olives
• 1 tsp balsamic vinegar
• 1/8 tsp red pepper flakes
• 3 Tbsp coarsely chopped fresh basil leaves

Details

Servings 4

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 tsp oil in 12 inch nonstick skillet over medium heat.

Add chicken and cook until golden and cooked through, 2 -3 minutes per side.

Transfer to a plate; cover with foil to keep warm. Repeat with remaining chicken.

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.