Chicken Romano

• 3 tablespoons salt-free seasoned dried breadcrumbs
• 3 tablespoons grated pecorino 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

1. Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in the crumb mixture to coat on both sides.
2. Heat 1 1/2 tsp oil in 12 inch nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat.
3. Add drained tomatoes, garlic, olives, 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 sauce over cutlets and serve.

salt, pecorino romano cheese, thin, olive oil, italianstyle diced tomatoes, garlic, olives, balsamic vinegar, red pepper, fresh basil

Taken from www.food.com/recipe/chicken-romano-295805 (may not work)