Chicken Romano

• 3/4 cup grated Romano cheese
• 1/4 cup bread crumbs
• 1 tablespoon granulated garlic
• 2 teaspoons ground cayenne pepper
• 2 teaspoons dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 6 thin chicken cutlets
• 1 tablespoon olive oil
• 1 green bell pepper, diced
• 6 sun-dried tomatoes
• 2 cloves garlic, minced
• salt and ground black pepper to taste
• 3 ounces shaved Romano cheese (optional)

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
3. Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
5. Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

romano cheese, bread crumbs, garlic, ground cayenne pepper, thyme, ground black pepper, salt, cutlets, olive oil, green bell pepper, tomatoes, garlic, salt, romano cheese

Taken from www.allrecipes.com/recipe/245341/chicken-romano/ (may not work)