Chicken Romano

By pavaldez

Ingredients

• 3 tabsp salt-free seasoned dried breadcrumbs
• 3 tbsp grated Pecorino Romano cheese
• 4 thin-sliced boneless chicken cutlets
• 1 tbsp olive oil, divided
• 1 (14 1/2 oz) can diced tomatoes with italian herbs,
• liquied 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 basil leaves

Preparation

Step 1

1. Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.

2. Heat 1-1/ tsp oil in 12 inches 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.

3. Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup of tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.

4. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.