12 boneless, skinless chicken breasts

Marinade
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

Procedures :
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. Marinade 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.
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