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
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.