Italian Chicken with Olives
(72)
  • Number of Servings: 9
Ingredients
1/2 cup seasoned breadcrumbs5 oz pkg Romano cheese3 chiken breasts, sliced in thirds, lengthwise (boneless, skinless)2 tbsp olive oil10 oz can diced tomatoes 7 cloves garlic, crushed4 oz Kalamata olives, sliced2 tsp balsamic vinegar1/4 tsp red pepper flakes5 tsp dried basil
Directions
Mix breadcrumbs and cheese, coat chicken slices with breadcrumb mixture on both sides.
Heat 2 tsp olive oil in skillet to medium heat.
Add chicken pieces and cook until golden brown. Set to side and keep warm.
Add tomatoes (drained), garlic, olives, vinegar and pepper and half cup of liquid from tomatoes.
Cook until slightly thickened and add basil.
Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 261.9
  • Total Fat: 13.1 g
  • Cholesterol: 64.9 mg
  • Sodium: 685.0 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 24.3 g

Member Reviews
  • MESKLINITE
     This was awesome! It tasted like something from an Italian restaurant. Next time I think I'll skip breading the chicken and just sprinkle a little romano or parmesan over the chicken before serving. - 2/12/09
  • IRISHLASS117
     Bake the chicken instead of frying it. Just give it a quick spray with olive oil Pam. Cuts out a lot of calories without losing the taste. - 2/3/11
  • DISAPPEARINGDI
     Really Tasty. I used boneless, skinless thighs, and halved the olives, for more texture, and used fresh basil (which grows really well indoors in winter!) - 1/8/09
  • STASH049
     We work at eatting 6 or less grams of fat, thus, I will use 1-2 t olive oil, no romano cheese nor bread crumbs. Sub stewed tomatoes for diced - tomatoes+simmered onions.After everything has cooked, I will add 1 t. grated parmesan cheese to each chicken entre. Serve w whole wheat pasta, & salad. - 1/8/09
  • HTHRCARR24
     it was awesome my family loved it.. I put it over some whole grain penne and subtracted tomatoes(forgot to buy) but added tomato juice. - 6/17/10
  • SUSANSTL
     Thanks for this. We thought it was very tasty. As usual didn't have all the igredients in the cupboard so used parmesan cheese instead of romano and 1/2 tsp of caynne pepper instead of red pepper flakes, which gave it a nice kick. It changed the original taste I know, but it was still good! - 1/14/10
  • KAREN25
     We just fixed this chicken dish for lunch, very very good! I did add fresh mushrooms, and did not bread the chicken before browning. I did sprinkle panko breadcrumbs and shredded parmesan just before serving. I have enough sauce left that I am going to make a pizza, just add some cheese. - 1/8/10
  • CD12901790
     I cooked this dish last night a bit different, I cooked it as the recipe called for up to when you replaced the chicken to the pan, I covered it with the sauce then I added about 2 cups of grapes and placed it in the oven and baked it covered for about 30-45mins. Yum! The Grapes makes it! - 8/21/12
  • NIGHTOWL953
     I fried the chicken in a nostick pan with spray vegetablet oil;then rolled it in the cheese while it was still hot. It was fantastic. Served it with a lettuce and vegetablet salad. - 2/11/11
  • DEEEBEE
     OKAY! This is one to make again and again. My husband and I are both looking forward to the leftovers tonight. I served it with whole wheat spaghetti and used the sauce for the spaghetti, too. Next time, I will cut the breadcrumbs and Romano cheese by half--you don't need that much for coating. - 2/5/11
  • DKELLEY35
     This is very good, and very easy to make. - 2/3/11
  • NURSESUSIE51
     My husband and I both really liked it...served it with spinach linguine. Next time, however, I will double the sauce ingredients, especially since I served it with pasta. - 1/25/10
  • NANACHAR
     Superb...very Italian, yummy. Will definitely make it again. - 1/14/10
  • GODFREY09
     I used a light coating of Panko...a lot lighter than breadcrumbs...skipped the tomatoes (food allergy) and added chopped red/orange & yellow pepers for the color. I also used a variety of black & green olives(all Italian). - 1/14/10
  • DUTCHONEY
     It's a keeper - 1/12/10
  • PHOOFY
     Tasty and pretty easy to make (I cheated and used pre-cut chicken tenders). Even better because I can give some of the chicken without sauce to my toddler so I'm only cooking one thing for dinner! - 1/7/10
  • LMARTHA7
     when in doubt about how the recipe comes up with its calorie count vs. size/amount of ingredient, just look at the 'full nutritional breakdown' as listed under the Nutrion box. - 10/17/09
  • OOPSIEDAYZ
     This was very delicious. I added some mushrooms to the sauce also. - 1/22/09
  • SANDLADY48
     I wish this gave the ounces for the chicken, for accuracy. If the average chicken breast is 5 ounces, that makes for a 1.6 ounce serving of chicken, not very satisfying. I may try this, it sounds good, but I'll make it for fewer servings and just add in the extra calories. - 1/21/09
  • OUTOFIDEAS
     This was lovely. I used gluten free cracker crumbs and served it on a bed of toasted brown rice. - 1/8/09
  • KITTYHAWK1949
     So good and next time will try as per comments to bake it - 1/18/21
  • PWILLOW1
     I enjoyed this meal. i did not bread the chicken and added just 1/2 the 5 oz package of Romanot. I added 2 Tbsp of Parmesan to the top and it gave it a nice brown coating. - 12/22/20
  • CHERYLHURT
     Great - 11/2/20
  • PICKIE98
     WoW! Bellisima`! - 9/4/20
  • FISHGUT3
     thanks - 9/26/19



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