Ingredients

The following ingredients have 4 Servings
  • 4 thinly sliced boneless skinless chicken breasts
  • 1 14 oz can fire roasted diced tomatoes, drained and reserve liquid
  • 1 tsp oregano
  • 1/2 cup sliced ripe olives
  • 3 cloves garlic (crushed)
  • 1/2 tsp salt (optional)
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 2 tbsp roughly chopped fresh basil or 1 tsp dried basil
  • 1/4 cup shredded Parmesan or Asiago
  • 1 cup Italian flavor bread crumbs
  • 2 tbsp grated Romano cheese

Instruction

  • Mix bread crumbs and Romano cheese
  • Heat a large skillet over medium--high heat; add oil
  • Dredge chicken breast in crumb mixture.
  • Brown chicken well on each side until chicken is cooked--about 5 minutes each side. Remove from pan, cover and keep warm.
  • Add drained tomatoes, garlic, salt (if using), pepper, oregano and olives to the pan. Add 1/3 cup of the reserved tomato liquid.
  • Heat through, stirring constantly, until mixture boils. Discard garlic.
  • Stir in the fresh basil or the dry basil if not using fresh.
  • Top chicken with tomato mixture.
  • Sprinkle with shredded cheese.
  • Werve with pasta