Chicken Romano

Ingredients

• 3/4 cup grated Romano cheese
• 1/4 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)

Directions

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.