Chicken Alla Romana
thin sliced boneless skinless chicken cutlets
salt free seasoned bread crumbs
handfuls of grated cheese (i use parmesan)
handfuls of potato flakes
ev olive oil plus enough to coat the bottom of the skillet.
14 oz diced italian herb tomatoes
red pepper flakes to taste
4 or 5 leaves of fresh basil (fresh works best)
1In a shallow plate combine breadcrumbs, cheese and potato flakes.
2Spray each chicken piece front and back with either pam or olive oil in a mister.
3Dredge chicken into breadcrumb mixture and coat both sides.
4Coat the bottom of a non stick skillet with olive oil on medium heat add the chicken and cook both sides through and until golden brown. About 3 minutes each side for thin cutlets. You'll have to cook them in batches. Transfer to a plate and cover with foil to keep warm.
5In the same pan add a tablespoon of olive oil and garlic until it just starts to get golden add red pepper flake and then add about a 1/3 cup of white wine. Finally add the tomatoes and basil. Cook for a few minutes stirring until sauce slightly thickens.
6Put each cutlet in a plate, spoon sauce over cutlets and serve.
7I usually make garlic bread and a salad with this.