© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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This recipe is great. The sauce has a wonderful flavor. Enjoy!
6 boneless chicken breasts
3 tablespoon chili oil (see recipe below)
1 tablespoon garlic, minced
½ cup Kalamata olives, pitted, chopped
½ cup green olives, chopped
4 tablespoon fresh Italian parsley, chopped
1 ½ tablespoon capers, drained
⅔ cup dry white wine
1 cup seasoned bread crumbs
salt and fresh ground pepper, to taste
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 to 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.
2 cups olive oil
4 teaspoon red pepper flakes, crushed
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.