Chicken Romano

I got this recipe from a stack of recipe cards that were mailed to me from Time Life. I think they wanted me to buy a cookbook from them, and this was their little free gift and a little "peek" of their book. This was advertized as being a quick and easy meal, and that it was! I'll definitely be making this again. Aubrey really enjoyed it, too! The best thing about it is that it's low calorie & low fat (see bottom of post). A nice piece of garlic bread would be the perfect partner for this chicken. I omitted the olives since I'm not a big fan, and I used Mozzarella instead of Romano cheese since I had some on hand. I guess I should have named this "Chicken Mozarella."

Ingredients:
3 TBSP salt-free seasoned dried breadcrumbs
3 TBSP grated Pecorino Romano cheese
4 thin sliced boneless chicken cutlets
1 TBSP olive oil, divided
1 (14.5 oz) 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

Directions:
Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.
Heat 1.5 tsp oil in 12 inch nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes on each 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. Cook 2 minutes, stirring occasionally until slightly thickened.
Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.


Nutritional Content Per serving: 280 Calories; 16g Carbs; 28g Protein; 2.5g Fat; 630mg Sodium; 70mg Cholesterol; 2g Fiber; 7g Sugar