Chicken Romano
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
4 chicken breasts/cutlets
- Serves:
- 4-5
ingredients
- 3 tablespoons salt-free seasoned dried breadcrumbs
- 3 tablespoons grated 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
- 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.