Tuscan Chicken

• 1/2 cup mayo
• 4 Tbs lemon juice
• 5 Tbs olive oil
• 1/3 cup chopped shallots
• 3 garlic cloves
• 1/2 cup white wine
• 2 14 oz can dice tomatoes
• 1/2 cup flour
• 3 large eggs
• 1 cup grated parmesan
• 2 Tbs fresh basil
• 3 Tbs butter
• 4 large skinless boneless chicken breast halves, cut horizontally in half
• 4 cups fresh spinach
• 4 tsp capers
• ASIAN SAUCE
• 2 tsp sesame seeds toasted
• 1/4 c peanut oil
• 1 1/2 Tbs rice vinegar
• 2 Tbs mirin
• 2 Tbs soy sauce
• 1/2 tsp sesame oil

1. Whisk mayo and 3 Tbs lemon juice.
2. Heat 3 Tbs oil in large skillet. Add shallots, garlic, red pepper, and saute 2 min.Add wine, simmer until reduced by half abt 1 min. Add tomatoes with juice. Simmer until thick ~10 min. Season with S/P. Cool.
3. Preheat oven to 250F. Whisk flour and a pinch of cayenne in wide shallow bowl. Sprinkle with S/P. Whisk eggs, 3/4 cup parmesan and basil in medium bowl. Melt butter with remaining oil. Sprinkle chicken with S/P. Dredge chicken breasts in flour. Dip into egg mixture to coat. Cook into skillet until browned and cooked through. Place in the oven to keep warm.
4. For the SAUCE mix everything in a blender. + salt
5. TO SERVE:
6. Chicken
7. Mayo sauce
8. Tomato confit
9. Spinach (wilted)
10. Sesame sauce
11. Capers
12. Parmesan
13. Sesame seeds

mayo, lemon juice, olive oil, shallots, garlic, white wine, tomatoes, flour, eggs, parmesan, fresh basil, butter, chicken breast halves, fresh spinach, capers, asian sauce, sesame seeds, peanut oil, rice vinegar, mirin, soy sauce, sesame oil

Taken from www.epicurious.com/recipes/member/views/tuscan-chicken-50139750 (may not work)