Parmesan Crusted Chicken Breast with Chick Pea Stew

From Chef Robert Irvine - Restaurant Impossible

subheading: FOR THE CHICKEN:

5 chicken breasts, skin on

2 cups all-purpose flour

5 eggs, beaten

2 cup grated Parmesan cheese

2 cups Panko bread crumbs

3 tbsp grapeseed oil

subheading: FOR THE CHICK PEA STEW:

12 oz sweet Italian sausage

4 cups chick peas

2 cups canned plum tomatoes

2 tbsp cumin

1 bunch parsley, chopped

1 bunch cilantro, chopped

3 carrots, diced medium

2 ribs celery, diced medium dice

1 white onion, diced medium dice

1 qt chicken stock

Directions at chefirvine.com

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