Sarah discovered a new recipe and after digging the recipe card out of the trash can (oops), we decided to make it tonight. This is really good! I'd be all "pioneer-womanish" and post pictures if I'd thought to take photos before my brood scarfed up all the food. Really - even the youngest son ate it! Now, that's success.
Chicken Romano (serves 4)
3 Tbsp. salt-free seasoned dried breadcrumbs *
3 Tbsp. grated Romano cheese
4 thin-sliced boneless chicken cutlets
1 Tbsp. olive oil, divided
1 (14 1/2 oz.) can diced tomatoes with 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*
1. Combine bread crumbs and cheese in shallow dish. Dredge the chicken pieces in crumb mixture to coat on both sides.
2. Heat 1 1/2 tsp. oil in 12 inch nonstick skillet over medium heat. Cook half of chicken until golden and cooked through, 2 to 3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat.
3. Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup of tomato liquid. Cook two minutes, stirring occasionally until slightly thickened.
4. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
*Our changes: We doubled the recipe for my family, using chicken breasts that we flattened. I don't think our bread crumbs were salt-free and we used plain ole' black olives. We didn't have the red pepper flakes, so, those were omitted. Also, even though we doubled the recipe, we didn't double the amount of basil (ours was freeze dried and supposed to be equivalent to fresh) and it was plenty. Let me know if you try it out. Enjoy.