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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Instead of buying chicken cutlets (expensive!), pound boneless, skinless breasts to the desired thickness. Ingredients:
3 tablespoons seasoned dry bread crumbs |
3 tablespoons grated pecorino romano cheese |
4 chicken cutlets |
1 tablespoon olive oil, divided |
1 (14 1/2 ounce) can italian-style diced tomatoes, liquid reserved |
3 garlic cloves, peeled and crushed |
2 tablespoons kalamata olives, pitted and sliced |
1 teaspoon balsamic vinegar |
1/8 teaspoon red pepper flakes |
3 tablespoons fresh basil leaves, coarsely chopped |
Directions:
1. Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.
2. Heat 1 1/2 tsp oil in a 12-inch skillet of medium heat. Add half the chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat with remaining chicken.
3. Add drained tomatoes, garlic, olives, vinegar, red pepper, and 1/3 cup of the tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.
4. removed from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
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