Chicken Romano

By angielaine

Ingredients

• 3 Tbsp breadcrumbs
• 3 Tbsp Romano cheese
• 4 chicken cutles
• 1 Tbsp olive oil, divided
• 1 (14 1/2 oz) can diced tomatoes with Italian Herbs, liquid reserved
• 3 cloves garlic, peeled and crushed
• 2 Tbsp olives, sliced and pitted
• 1 tsp balsamic vinegar
• 1/8 tsp red pepper flakes
• 3 Tbsp fresh basil leaves

Details

Servings 4

Preparation

Step 1

Combine breadcrumbs and cheese in a shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides. Heat 1 ½ tsp oil in 12-inch nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2 to 3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat. Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup tomato liquid tp pan. Cook 2 minutes, stirring occassionallly until slightly thickend. Remove from heat and discard garlic, stir in basil. Spoon sauce over cutlets and serve.