Chicken Romano Recipe

Posted by Grandma Jeanne on August 30, 2008

3 tablespoons seasoned dried breadcrumbs
3 tablespoons grated Romano cheese
4 thin-sliced boneless chicken cutlets
1 tablespoon olive oil, divided
1 14-1/2 ounce can diced tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
1 teaspoon balsamic vinegar
1/8 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves

Combine breadcrumbs and cheese in shallow dish or pie plate.

Dredge the chicken pieces in crumb mixture to coat both sides.

Heat 1-1/2 teaspoon oil in 12 inch nonstick skillet over medium heat.

Add half of chicken. Cook until golden and cooked through, 2 to 3 minutes each side.

Transfer to plate. Cover with foil to keep warm. Repeat.

Add drained tomatoes, garlic, vinegar, 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.