Chicken Romano
- 3 TBL seasoned Panko bread crumbs
- 3 TBL grated Romano cheese
- 4 thin-sliced boneless skinless chicken cutlets
- 1 TBL olive oil, divided
- 1 (14.5 ounces) can diced tomatoes with Italian herbs, liquid reserved
- 2 cloves garlic, peeled and crushed
- 1 tsp balsamic vinegar
- 1/8 tsp red pepper flakes
- 3 TBL coarsley chopped fresh basil leaves
- 1/2 tsp sugar
Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.
Heat 1 1/2 tsp oil in 12-inch nonstick skillet over medium heat. Add half of the chicken and cook until golden and cooked through, 2-4 minutes each side. Transfer to plate; cover and keep warm. Repeat
Add drained tomatoes, garlic, vinegar, red pepper, 1/3 cup of tomato liquid and sugar. Cook 2 minutes, stirring occasionally until slightly thickened.
Remove from heat, stir in basil. Spoon sauce over cutlets and serve.