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Chicken Romano
“This dish is a symphony of flavor and texture: the sharp tanginess of the Romano cheese, the succulent chicken breast and the chunky tomato sauce all combine for a wonderful taste sensation.”
INGREDIENTS:
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.
TIP: Thin chicken cutlets are available but sometimes pricey. It’s least expensive to buy chicken breasts on the bone, peel off the skin, remove the bones, then pound the breast to desired thickness. It’s a balance between your time and your wallet!
Recipe source: Time-Life recipe card.
PEG’S NOTE: I used green olives instead of Kalamata olives….mainly because I don’t care for that type of olive and also Kalamata olives are quite expensive.
“This dish is a symphony of flavor and texture: the sharp tanginess of the Romano cheese, the succulent chicken breast and the chunky tomato sauce all combine for a wonderful taste sensation.”
INGREDIENTS:
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.
TIP: Thin chicken cutlets are available but sometimes pricey. It’s least expensive to buy chicken breasts on the bone, peel off the skin, remove the bones, then pound the breast to desired thickness. It’s a balance between your time and your wallet!
Recipe source: Time-Life recipe card.
PEG’S NOTE: I used green olives instead of Kalamata olives….mainly because I don’t care for that type of olive and also Kalamata olives are quite expensive.