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Name: Chicken Romano
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons Seasoned dried breadcrumbs Salt-free; 3 tablespoons Pecorino Romano cheese Grated; 4 whole Chicken breasts boneless and skinless Thin-sliced cutlets; 1 tablespoon Olive oil Divided; 1 can (14.5 oz) Diced tomatoes w/Italian herbs Liquid reserved; 3 cloves Fresh garlic, peeled Crushed; 2 tablespoons Kalamata olives Sliced and pitted; 1 teaspoon Balsamic Vinegar; 1/8 teaspoon Red pepper flakes; 3 tablespoons Fresh basil leaves Coarsely chopped

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INGREDIENTS

3 tablespoons Seasoned dried breadcrumbs ; Salt-free
3 tablespoons Pecorino Romano cheese ; Grated
4 whole Chicken breasts boneless and skinless ; Thin-sliced cutlets
1 tablespoon Olive oil ; Divided
1 can (14.5 oz) Diced tomatoes w/Italian herbs ; Liquid reserved
3 cloves Fresh garlic, peeled ; Crushed
2 tablespoons Kalamata olives ; Sliced and pitted
1 teaspoon Balsamic Vinegar
1/8 teaspoon Red pepper flakes
3 tablespoons Fresh basil leaves ; Coarsely chopped

INSTRUCTIONS

1. COmbine breadcrumbs and cheese in shallow dish or pie plate.

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

3. Heat 1 1/2 teaspoon oil in 12" nonstick skillet over medium heat.

4. Add half of chicken and cook until golden and cooked throughout (2-3 minutes each side).

5. Transfer to plate.

6. Cover with foil to keep warm and repeat.

7. Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup of tomato liquid.

8. Cook two (2) minutes, stirring occasionally until slightly thickened.

9. Remove from heat and discard garlic.

10. Stir in basil.

11. Spoon sauce over cutlets.

12. Serve immediately.

NOTES

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Chicken Romano

3 tablespoons Seasoned dried breadcrumbs Salt-free
3 tablespoons Pecorino Romano cheese Grated
4 whole Chicken breasts boneless and skinless Thin-sliced cutlets
1 tablespoon Olive oil Divided
1 can (14.5 oz) Diced tomatoes w/Italian herbs Liquid reserved
3 cloves Fresh garlic, peeled Crushed
2 tablespoons Kalamata olives Sliced and pitted
1 teaspoon Balsamic Vinegar
1/8 teaspoon Red pepper flakes
3 tablespoons Fresh basil leaves Coarsely chopped

1. COmbine breadcrumbs and cheese in shallow dish or pie plate.
2. Dredge the chicken pieces in crumb mixture to coat on both sides.
3. Heat 1 1/2 teaspoon oil in 12" nonstick skillet over medium heat.
4. Add half of chicken and cook until golden and cooked throughout (2-3 minutes each side).
5. Transfer to plate.
6. Cover with foil to keep warm and repeat.
7. Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup of tomato liquid.
8. Cook two (2) minutes, stirring occasionally until slightly thickened.
9. Remove from heat and discard garlic.
10. Stir in basil.
11. Spoon sauce over cutlets.
12. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 4 Servings

Calories: 336
Calories from Fat: 167 (50%)

Amt Per Serving		% DV

	Total Fat 18.6g	25 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 3.6g
Cholesterol 114.4mg		35 %
Sodium 219.4mg		8 %
Potassium 409.1mg		11 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.6g
Protein 38.2g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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