• 1/2oz olive oil
• 3oz flour
• (2) 3oz boneless, skinless chicken breast (butterflied or pounded slightly)
• 1/2oz butter
• 1 roasted red bell pepper (peeled, seeded and cut in half)
• 2 slices proscuitto ham (paper thin and approx. 3 in. long)
• 2 slices foutina cheese
• 2 calamata olives (pitted and cut in half)
• 2oz snow crab (body & leg meat)
• 3oz of cream sherry
• 2oz of chicken stock
• 1oz of light cream
• 1/4 tsp. of prepared roux (melted butter and flour paste used for thickening)
• salt & pepper to taste

Julienne Vegetables

• 1/4oz olive oil
• salt & pepper to taste
• 1/4 zucchini (seeded and julienned)
• 1/4 yellow squash (seeded and julienned)
• 1/8 carrot (peeled and julienned)
• 1/4oz sundried tomatoes (soaked in cool water for 1 hour, drained and diced)

Heat skillet on medium heat for about a minute. Add olive oil. Dredge chicken breast in flour and pan sauté until golden (approx. 1 min. on each side). Add butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry. Return pan to heat and flambé. Add stock, cream and roux and work roux in with a spoon or large fork so it dissolves in to the liquids. As the sauce begins to reduce in the pan add the following ingredients in exact order on top of each chicken breast:
1/2 of the crab body meat
1 roasted red bell pepper half
1 slice proscuitto
1 slice of fontina cheese
2 pieces of crab leg meat (criss-crossed)
2 calamata olive halves

Put lid on skillet, reduce heat to very low and allow chicken to cook for 5 to 6 minutes. Remove chicken on to serving plate and return skillet to heat. Reduce sauce to desired consistency and spoon over chicken.

For the Vegetables in a small skillet on medium heat, sauté vegetables, sundried tomatoes, olive oils and salt and pepper for approx. 1 minute. Serve tender but firm. Arrange around the chicken on the same plate. 
Serves 1

Courtesy of: Chef Brian Nemeth from A Touch of Garlic Restaurant