"kevnbro" > wrote in message
oups.com...
> >Heat olive oil.
> >If the breasts are big, slice them on the diagonal to make cutlets. Dip
the cutlets in seasoned flour and then egg, and fry over medium heat til
golden. Remove from an and stash in a covered dish or plate. Because of the
quickness of this dish I would NOT risk overcooking them by putting them in
> a heated oven.
>
> This would also go well with a simple tomato sauce made using those
> roma tomatoes. Seed and core them, chop, sweat the tomatoes over low
> heat, remove from heat, allow to cool then puree in a food processor.
> While doing that, heat olive oil, toss in a preferred amount of minced
> garlic and cook for 30 seconds. Return tomato puree to skillet add your
> favorite italian herbs and simmer. Cook a pasta of choice top with
> tomato sauce and chicken cutlets.

I forgot about the tomatoes. I'm lazy so I might just seed and chop them
and throw them in with the onions and peppers, but either way they're
definitely a great addition!