This is a great Halloween party entree that can be prepared in advance and held warm in the oven.
12 boneless, skinless chicken breasts
2 (12 ounce) Dixie Crimson Voodoo Ale
2 tablespoons minced fresh garlic
2 tablespoons extra virgin olive oil
2 medium onions, cut into rings
1 teaspoon white pepper
1 cup all-purpose flour
3 medium eggs, beaten
3 cups Italian seasoned bread crumbs
Black olives, pitted and halved lengthwise
Use a heavy mallet and pound breast flat, carefully cut chicken breasts
to create four fingers and a thumb (the uncut part of the breast will be the
palm of the hand). Slice them a little crooked for effect.
Marinate breasts, refrigerated and covered for 2 to 3 hours.
Dust in flour, dip in egg, then coat in bread crumbs. Arrange on a parchment
lined baking sheet.
Bake in a preheated 350 degree F oven for 25 minutes or until golden brown
and cooked through.
Meanwhile, over medium high heat, reduce the marinade in a sauce pan until
thick and glossy.
Plate Presentation: Use lots of red-leaf lettuce.
Trim the tips with the olive fingernails and serve on lettuce.
Place the sauce in a finger bowl to allow for dipping or spooning on top
of the breasts.