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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A flavourful lunch or dinner option packed with variety. It's relatively easy to whip up and my dad and I love to make it. The Kalamata olives are optional for those who don't like them like me... Also, my dad likes to leave the garlic in instead of removing it - it certainly adds a jolt. Ingredients:
3 tablespoons salt-free 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 italian-style diced tomatoes, liquid reserved |
3 garlic cloves, peeled and crushed |
2 tablespoons sliced pitted kalamata olives |
1 teaspoon balsamic vinegar |
1/8 teaspoon red pepper flakes |
3 tablespoons coarsely chopped fresh basil leaves |
Directions:
1. Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in the crumb/cheese mix to coat both sides of the chicken.
2. Heat 1 1/2 tsp oil in a nonstick skillet (preferably 12 ) over medium heat. Add half of chicken and cook until golden and cooked through: 2-3 minute each side. Put them on a plate and cover with foil to keep warm. Repeat.
3. Add drained tomatoes, garlic, olives, vinegar, red pepper, and 1/3 cup of tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.
4. Remove from heat and discard garlic. Stir in basil. Spoon the sauce over cutlets and serve.
5. Enjoy with family, friends, or just you, yourself, and you!
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