Chicken Romano

From Time Life: Family Favorites Made Easy

3 Tbsp salt-free seasoned dried bread crumbs
3 Tbsp grated Pecorino Romano cheese
4 thin-sliced boneless chicken cutlets
1 Tbsp olive oil, divided
1 (14.5oz) can diced tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 Tbsp sliced pitted Kalamata olives
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
3 Tbsp coarsely chopped fresh basil leaves

Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.

Heat 1 1/2 teaspoons olive oil in 12" nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes per side. Transfer to plate; cover with foil to keep warm. Repeat.

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

Remove from heat and stir in basil. Spoon sauce over cutlets and serve.