Chicken Romano
  • Servings: 4
  • 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
  1. 1. Combine bread crumbs and cheese in a shallow dish, and set aside.
  2. 2. With the flat side of a meat mallet pound each chicken breast to desired thickness.
  3. 3. Heat oil in a large skillet.
  4. 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. 5. Add tomatoes, basil, vinegar, garlic,olives and sherry to skillet. Cook 2 minutes stirring occasionally until slightly thickened.
  6. 6. Return chicken to skillet and cover, and cook for additional 10 minutes or until heated through. Yield 4 servings.
This is a simple, but very tasty dish and can be served with brown rice pilaf and steamed vegetables.