MomsMenu.com Recipe Finder Chicken Romano

3 TBSP salt-free seasoned dried bread crumbs
3 TBSP grated Romano cheese
4 thin-sliced boneless chicken breast cutlets
1 TBSP olive oil, divided
1 (14-½ oz.) can dice tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 TBSP sliced pitted Kalamata olives
1/8 tsp. red pepper flakes
3 TBSP coarsely chopped fresh basil leaves

1. Combine breadcrumbs and cheese in a shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides

2. Heat 1-½ tsp. olive oil in a nonstick skillet over medium heat. Add half of the chicken and cook until golden and cooked through, 2 to 3 minutes on each side. Transfer to a plate; cover with foil to keep warm. Repeat with the other half of the chicken.

3. Add drained tomatoes, garlic, olives, vinegar, red pepper flakes and 1/3 cup of the reserved tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.

4. Remove from heat and discard the garlic. Stir in basil. Spoon sauce over cutlets and serve.

Serves 4.