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). Set oven temperature to 375 F, or 190 C. In a small bowl, mix together 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme.
Turn to coat each chicken cutlet after pressing it into the cheese mixture. Put the chicken in an ovenproof dish. Bake for about 25 minutes, or until the chicken is starting to become brown. When
placed in the middle, an instant-read thermometer should read at least 165 degrees Fahrenheit (74 degrees Celsius). In a big skillet, warm the oil over medium heat. To the skillet, add the bell pepper,
sun-dried tomatoes, and minced garlic. Add pepper and salt for seasoning. For about ten minutes, cook and stir until the tomatoes and bell peppers are browned.
Place the roasted chicken on a platter and cover with the tomato sauce and bell pepper. Add shaved Romano cheese as a garnish.