Chicken Romano

Name: Chicken Romano
Ingredients: 3 tablespoons salt-free seasoned dried breadcrumbs; 3 tablespoons grated pecorino romano cheese; 4 thin sliced boneless chicken cutlets; 1 tablespoon olive oil, divided; 1 (14 1/2 ounce) can Italian-style diced tomatoes, liquid reserved; 3 garlic cloves, peeled and crushed; 2 tablespoons sliced pitted kalamata olives; 1 teaspoon balsamic vinegar; 1/8 teaspoon red pepper flakes; 3 tablespoons coarsely chopped fresh basil leaves

10 ingredients

4 steps

Ingredients

3 tablespoons salt-free seasoned dried breadcrumbs
3 tablespoons grated pecorino romano cheese
4 thin sliced boneless chicken cutlets
1 tablespoon olive oil, divided
1 (14 1/2 ounce) can Italian-style diced tomatoes, liquid reserved
3 garlic cloves, peeled and crushed
2 tablespoons sliced pitted kalamata olives
1 teaspoon balsamic vinegar
1/8 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves

Directions

1

Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in the crumb mixture to coat on both sides.
2

Heat 1 1/2 tsp oil in 12 inch nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat.
3

Add drained tomatoes, garlic, olives, 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.