Tuscan Chicken

Description: Chicken breaded with parmesan cheese, pan fried, and topped with a topped with a tomato confit. Yield: 4 Servings

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Tomato Confit

Qty	Unit	Ingredient
		Olive Oil
2		Shallots (chopped)
2	cloves	Garlic (minced)
		Red Pepper Flakes
1/2	c.	White Wine
1	can (15 oz)	Dicted Tomatoes (with juice)

Directions:

1. Saute shallots in olive oil for about 2-3 minutes
2. Add garlic and stir constantly for another minute
3. Add red pepper flakes and white wine
4. Allow wine to reduce by half
5. Add tomatoes and simmer for about 5 minutes
6. Remove from heat nad allow to cool

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Chicken

Qty	Unit	Ingredient
2		Egg
2	Tbsp.	Milk
1	c.	Bread Crumbs
1	c.	Parmesan Cheese
4		Chicken Breasts (halfed lengthwise, like thick strips)
		Kosher Salt
		Black Pepper
1	c.	Flour
		Olive Oil

Directions:

1. Whisk together egg and milk and set aside
2. Combine bread crumbs and parmesan cheese and set aside
3. Season chicken strips with salt and pepper
4. Dredge chicken in flour, then egg mixture, then bread crumb mixture
5. Pan fry chicken veal until cooked through
6. Serve with tomato confit (see above)