Italian Chicken Romano
Italian Chicken Romano
Ingrediënten
- 3 tablespoons Italian-flavored dry bread crumbs
- 3 tablespoons grated Pecorino-Romano cheese
- 1 pound chicken cutlets
- 1 tablespoon olive oil divided
- 14-1/2 oz. can diced tomatoes drained, and 1/3 cup juice reserved
- 3 cloves garlic pressed
- 2 tablespoons Kalamata olives chopped
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon red pepper flakes
- 3 tablespoons fresh basil chopped
Instructies
- In a shallow dish, combine bread crumbs and Pecorino-Romano cheese.
- Dredge chicken cutlets in the breadcrumb mixture until coated on both sides.
- In a large skillet over medium heat, heat 1/2 tablespoon of olive oil.
- Cook the chicken cutlets in batches for about 10 minutes, turning once, until golden on both sides and no longer pink in the center.
- Remove from the skillet and keep warm.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil.
- Add drained diced tomatoes, pressed garlic, chopped Kalamata olives, balsamic vinegar, red pepper flakes, and the reserved tomato juice.
- Cook for 2 minutes, stirring occasionally, or until slightly thickened.
- Discard the garlic.
- Stir in the chopped fresh basil.
- To serve, spoon the tomato and olive sauce over the cooked chicken cutlets.
Nutritional Information
Calories: 280 kcal
