Chicken Romano

¾ cup grated Romano cheese

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

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.