Chicken Romano
From pat2me 16 years ago
- 10 minutes to make
- Serves 4
A scrumptious way to serve chicken! Serve with a pasta side or a salad and a crusty loaf of bread.
Ingredients
- 3 t salt free seasoned bread crumbs shopping list
- 3 T grated pecorino romano cheese shopping list
- 4) boneless chicken breast halves, pounded flat shopping list
- 1 T olive oil, divided shopping list
- 1 (14 ½ oz can) diced tomatoes with Italian herbs, liquid reserved shopping list
- 3 garlic cloves, pressed shopping list
- 2 T sliced pitted kalamata olives shopping list
- 1 T balsamic vinegar shopping list
- 1/8 t red pepper flakes shopping list
- 3 T coarsely chopped basil leaves shopping list
How to make it
- Combine breadcrumbs and cheese in shallow dish or pie plate
- Dredge chicken and coat both sides
- Heat 1 ½ tsp oil in non-stick skillet over medium to medium low heat
- Cook chicken until golden and cooked through approximately 2-3 mins. on each side
- Transfer to plate and keep warm
- Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 C of reserved tomato liquid
- Cook 2 minutes until slightly thickened
- Remove from heat, stir in basil
- Spoon sauce over cutlets and serve
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