Chicken Romano

Name: Chicken Romano
Total time: 45
Yield: 3
Ingredients: ¾ cup grated Romano cheese (Optional); ¼ cup bread crumbs; 1 tablespoon granulated garlic; 2 teaspoons ground cayenne pepper; 2 teaspoons dried thyme; 1 teaspoon ground black pepper; 1 teaspoon salt; 6 thin chicken cutlets; 1 tablespoon olive oil; 1 green bell pepper, diced; 6 sun-dried tomatoes; 2 cloves garlic, minced; salt and ground black pepper to taste; 3 ounces shaved Romano cheese (Optional)

Recipe by rebeccalovestocook from allrecipes.com

Dinner 45 Mins.

Ingredients

3 servings

•

¾ cup grated Romano cheese (Optional)
•

¼ cup bread crumbs
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1 tablespoon granulated garlic
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2 teaspoons ground cayenne pepper
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2 teaspoons dried thyme
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1 teaspoon ground black pepper
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1 teaspoon salt

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6 thin chicken cutlets
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1 tablespoon olive oil
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1 green bell pepper, diced
•

6 sun-dried tomatoes
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2 cloves garlic, minced
•

salt and ground black pepper to taste
•

3 ounces shaved Romano cheese (Optional)

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.