CHICKEN ALLA ROMANA

Chicken Alla Romana image

Provided by Cathy LaFay

Categories Chicken

Number Of Ingredients 10

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6 thin sliced boneless skinless chicken cutlets
1/2 c salt free seasoned bread crumbs
4 handfuls of grated cheese (i use parmesan)
2 handfuls of potato flakes
1 Tbsp ev olive oil plus enough to coat the bottom of the skillet.
4 clove garlic minced
1 can(s) 14 oz diced italian herb tomatoes
1/3 c white wine
red pepper flakes to taste
4 or 5 leaves of fresh basil (fresh works best)

Steps:

1. In a shallow plate combine breadcrumbs, cheese and potato flakes.
2. Spray each chicken piece front and back with either pam or olive oil in a mister.
3. Dredge chicken into breadcrumb mixture and coat both sides.
4. Coat the bottom of a non stick skillet with olive oil on medium heat add the chicken and cook both sides through and until golden brown. About 3 minutes each side for thin cutlets. You'll have to cook them in batches. Transfer to a plate and cover with foil to keep warm.
5. In the same pan add a tablespoon of olive oil and garlic until it just starts to get golden add red pepper flake and then add about a 1/3 cup of white wine. Finally add the tomatoes and basil. Cook for a few minutes stirring until sauce slightly thickens.
6. Put each cutlet in a plate, spoon sauce over cutlets and serve.
7. I usually make garlic bread and a salad with this.