Chicken Romano

"A flavourful lunch or dinner option packed with variety. It's relatively easy to whip up and my dad and I love to make it. The Kalamata olives are optional for those who don't like them like me... Also, my dad likes to leave the garlic in instead of removing it -- it certainly adds a jolt."
 
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Ready In:
25mins
Ingredients:
10
Yields:
4 chicken breasts/cutlets
Serves:
4-5
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ingredients

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directions

  • Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in the crumb/cheese mix to coat both sides of the chicken.
  • Heat 1 1/2 tsp oil in a nonstick skillet (preferably 12") over medium heat. Add half of chicken and cook until golden and cooked through: 2-3 minute each side. Put them on a plate and cover with foil to 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. Stir in basil. Spoon the sauce over cutlets and serve.
  • Enjoy with family, friends, or just you, yourself, and you!

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RECIPE SUBMITTED BY

I'm a college student, and I've recently figured out how much I like to cook. It gives me a feeling of accomplishment apart from the pile of dishes. Not to mention it usually saves me money. I like to pretend sometimes that I'm a domestic goddess who is completely in charge of the kitchen. I like to cook for my brother sometimes, and my roommate and I cook together on occasion. It's a nice way to relax for me.
 
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