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Chicken Romano Recipe

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This recipe for Chicken Romano, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Sauter
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp salt-free seasoned dried bread crumbs
3 tbsp grated Romano cheese
4 thin-sliced boneless chicken cutlets
1 tbsp olive oil, divided
1 (14 1/2 oz) can diced tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 tbsp sliced pitted black olives
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
3 tbsp coarsely chopped fresh basil leaves

Directions:
Directions:
1. Combine breadcrumbs and cheese in shallow dish. Dredge chicken pieces in crumb mixture to coat on both sides

2. Heat 1 1/2 tsp oil in nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2 to 3 mins each side. Transfer to plate; cover with foil to keep warm and repeat with rest of chicken.

3. Add drained tomatoes, garlic, olives, vinegar and red pepper and 1/3 cup of tomato liquid. Cook 2 mins, stirring occasionally until slightly thickened.

4. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cultlets and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is not from the reunion but it is so good and a really quick meal. I usually serve it over brown rice. This is one of our favorite meals.

 

 

 

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