1 (14-1/2 oz) can diced Tomatoes w/Italian herbs, liquid reserved
3 cloves Garlic, peeled and crushed
2 Tbsp sliced pitted Kalamata Olives
1 tsp Balsamic Vinegar
1/8 tsp red Pepper Flakes
3 Tbsp coarsely chopped fresh Basil Leaves
Instructions
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 tsp Oil in 12 inches nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2 to 3 mins each side. Transfer to plat; cover with foil to keep warm. Repeat.
Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 C of tomato liquid. Cook 2 mins, stirring occasionally until slightly thickened.
Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
Originally Submitted
1/9/2011
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