The sharp tanginess of freshly grated Romano cheese combined with sweet herbed tomatoes give a wonderful flavor to this chicken dish.
Serve with a green salad and hot garlic bread, and you'll have a great Italian dinner for your family.
4 boneless chicken tenders
4 tablespoons seasoned breadcrumbs
3 tablespoons grated fresh Romano cheese
2 tablespoons olive oil
1 14-ounce can diced tomatoes with Italian herbs, (reserve liquid)
3 cloves garlic (diced)
2 tablespoons sliced Kalamata olives
1 teaspoon balsamic vinegar
1/8 teaspoon red pepper flakes
3 tablespoons chopped fresh basil leaves
Combine breadcrumbs and cheese in a shallow pan, and dredge the chicken pieces in crumb mixture to coat both sides. Heat oil in skillet over medium heat, and cook chicken pieces until golden and cooked through. Transfer to a plate and cover to keep warm. Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup of tomato liquid into the skillet and cook about 5 minutes. Remove from heat, stir in basil leaves, spoon over chicken and serve.