Update 9/28/07

TV Morning Show 12/07/07

Chicken Milan

4 – 4oz. skinless, boneless chicken breast, pounded ¼” thick

¼ cup flour

¼ cup corn meal

¼ cup plain bread crumbs

¼ parmesan cheese

1 tsp. salt

1 tsp. ground black pepper

2 Tblsp. olive oil

2 Tblsp. butter

2 cloves garlic, minced

½ cup sliced onions

½ cup red & green bell peppers, sliced

¼ cup green Spanish olives, pitted

2 medium tomatoes, diced

½ cup chicken stock

2 Tblsp. grated parmesan cheese

1 Tblsp. fresh chopped parsley

Mix together the flour, crumbs, corn meal, cheese, salt and pepper.  Dredge the chicken in the flour mixture, coating well.  In a 14” sauté pan, heat the oil and butter over medium heat.  Add the chicken to the pan and cook until browned on both sides and cooked through.  Remove to serving platter.  Add the onion and pepper and cook until onions begin to wilt.  Add the garlic and cook 30-45 seconds.  Add the olives, tomatoes and chicken stock.  Allow to simmer 4-5 minutes then add the parmesan cheese.  Simmer 3-4 minutes more.  Remove from heat, spoon sauce over chicken.  Garnish with the fresh chopped parsley.