Chicken Romano


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Member since 2007
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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

This is a simple, but very tasty dish and can be served with brown rice pilaf and steamed vegetables.


Ingredients You'll Need

3 tablespoons seasoned dried breadcrumbs - we use Progresso brand Italian style breadcrumbs.
4 tablespoons Pecorino Romano cheese
4 chicken breast halves, skinned & deboned
2 tablespoons olive oil
1 14 1/2 ounce can diced tomatoes
4 cloves garlic, minced
4 tablespoons Kalimata olives, sliced
1 teaspoon balsamic vinegar
1 tablespoon dried basil leaves
1/2 cup sherry


Directions

1. Combine bread crumbs and cheese in a shallow dish, and set aside.


2. With the flat side of a meat mallet pound each chicken breast to desired thickness.


3. Heat oil in a large skillet.


4. Dredge chicken in breadcrumb mixture to coat on both sides. Add chicken to skillet without crowding it, and cook until golden brown and cooked through, about 3 minutes on each side; Transfer to plate and cover to keep warm.


5. Add tomatoes, basil, vinegar, garlic,olives and sherry to skillet. Cook 2 minutes stirring occasionally until slightly thickened.


6. Return chicken to skillet and cover, and cook for additional 10 minutes or until heated through. Yield 4 servings.



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