Chicken Romano

Ingredients

• 3 Tbsp. seasoned dried breadcrumbs
• 3 Tbsp. grated Romano cheese
• 4 thin-sliced boneless chicken cutlets***
• 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. sliced pitted Kalamata olives
• 2 Tsp. balsamic vinegar
• 1/8 tsp. red pepper flakes
• 3 Tbsp. coarsely chopped fresh basil leaves

Directions:

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

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

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

Remove from heat and discard garlic (if deisred). Stir in basil. Spoon sauce over cutlets and serve.

Source: ***This recipe was given to me by an Italian neighbor lady who gave me a hint of buying the chicken breast/s on bone, peel off skin and remove the bones, then pound the breast to desired thickness. It saves money, but not time.

By Connie from Cotter, AR

Post Feedback

Share This Page Print Follow 0 0