CHICKEN ROMANO

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Chicken Romano image

Make and share this Chicken Romano recipe from Food.com.

Provided by Jens Kitchen

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons salt-free seasoned dried breadcrumbs
3 tablespoons grated pecorino 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

Steps:

  • Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in the crumb mixture to coat on both sides.
  • Heat 1 1/2 tsp oil in 12 inch nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat.
  • Add drained tomatoes, garlic, olives, 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 sauce over cutlets and serve.

Nutrition Facts : Calories 65.5, Fat 4, SaturatedFat 0.6, Sodium 260.2, Carbohydrate 7.6, Fiber 1.7, Sugar 3.9, Protein 1.1

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