Ingredients:6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin Salt and freshly ground black pepper 6 basil leaves 3 ounces grated romano cheese 3 tablespoons olive oil 1 garlic clove, halved 1/2 cup white wine 1 (28-ounce) can whole tomatoes 1/2 teaspoon red pepper flakes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper toothpicksDirections:Sprinkle chicken with salt and pepper. Place one basil leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of romano cheese. Roll up the chicken and seal with one or two toothpicks.Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Serve.