Chicken Alla Romana
CHICKEN ALLA ROMANA
|Cooking Method:||Stove Top|
|6||thin sliced boneless skinless chicken cutlets|
|1/2 c||salt free seasoned bread crumbs|
|4||handfuls of grated cheese (i use parmesan)|
|2||handfuls of potato flakes|
|1 Tbsp||ev olive oil plus enough to coat the bottom of the skillet.|
|4 clove||garlic minced|
|1 can(s)||14 oz diced italian herb tomatoes|
|1/3 c||white wine|
Have you considered Holland House
|red pepper flakes to taste|
|4 or 5 leaves of fresh basil (fresh works best)|
Pinched by jab121548, and 40 more.
Cape Coral, FL (pop. 154,305)
Member Since Sep 2011
In a shallow plate combine breadcrumbs, cheese and potato flakes.
Spray each chicken piece front and back with either pam or olive oil in a mister.
Dredge chicken into breadcrumb mixture and coat both sides.
Coat 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.
In 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.
Put each cutlet in a plate, spoon sauce over cutlets and serve.
I usually make garlic bread and a salad with this.