Chicken Romano

By Beckysbaking

Ingredients

• 3 TB dried bread crumbs
• 3 TB grated Romano cheese
• 4 thin-sliced chicken cutlets
• 1 TB olive oil
• 1 (14.5oz) can diced tomatoes- liquid reserved
• 3 cloves garlic, peeled and crushed
• 1 tsp balsamic vinegar
• 1/8 tsp red pepper flakes
• 3 TB coarsly chopped fresh basil leaves

Details

Servings 4

Preparation

Step 1

1. Combine breadcrumbs and cheese in a shallow dish. Dredge chicken pieces in mixture to coat both sides.
2. Heat 1 1/2 tsp oil in skillet over med heat. Add half chicken and cook until golden and cooked thru. Transfer to plate; cover with foil. Repeat.
3. Add drained tomatoes, garlic, vinegar, red pepper and 1/3 cup reserved tomato liquid. Cook two minutes, stirring occassionally until slightly thickened.
4. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.