2 thin sliced boneless chicken cutlets
2 Tbs. seasoned bread crumbs
2 Tbs. Parmesan cheese
1 Tbs. olive oil
1 14 ½ oz. can diced tomatoes with Italian herbs-
drained – liquid reserved
1 large clove of garlic – peeled and crushed
1 tsp. balsamic vinegar
3 Tbs. fresh basil leaves – coarsely chopped
Combine bread crumbs and parmesan cheese. Dredge chicken cutlets in crumb mixture.
Heat olive oil in skillet over medium heat. Brown chicken and cook through – 2 – 3 minutes on each side. Transfer to a plate, and cover with foil. Add tomatoes, garlic, vinegar and 1/3 cup of tomato liquid. Cook 2 minutes, stirring until slightly thickened. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.