Chicken Romano For 2

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.

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