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 desired). 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
