Mediterranean Chicken

This recipe is great. The sauce has a wonderful flavor. Enjoy!

Serving Size: 4

6 each Chicken breast ; boneless
3 Tbsp Chili oil ; recipe follows
1 tablespoon Garlic ; minced
1/2 cup Kalamata olives ; pitted, chopped
1/2 cup Green olives ; chopped
4 Tbsp Fresh Italian Parsley ; chopped
1 1/2 Tbsp Capers ; drained
2/3 cup Dry white wine
1 cup Seasoned bread crumbs
Salt & fresh ground pepper ; to taste
~~ -- Chili Oil -- ~~
2 cups Olive oil
4 teaspoon Red pepper flakes ; crushed

Chili Oil: (NOTE -This should be made ahead of time so it is ready when you
want to use it.)
Combine the oil and crushed red peper flakes in a heavy small saucepan.
Cook over low heat, about 5 minutes.
Remove from heat. Cool to room teperature, about 2 hours. Transfer mixture
to an air tight container. Can be refrigerated up to one month.

Brush the chicken breasts with the chili oil. Sprinkle with salt and fresh
ground pepper. Dip each chicken breast into the seasoned bread crumbs.
Heat the oil in a heavy large frying pan over medium-high heat. Add the
chicken and cook until golden brown, about 3-5 minutes per side. Remove the
skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley
and capers. Add the wine. Bring to a boil. Reduce heat to medium-low.
Cover and simmer until the chicken is just cooked through, turning
occasionally, about 10 minutes.



Transfer the chicken mixture to a platter. Spoon over the sauce. Sprinkle
with the remaining 1 tablespoon of parsley and serve.



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