SautéEd Escarole With Boneless Corn Muffin Fried Chicken Thighs!!

• 2 heads escarole fresh, - cleaned and ripped
• 8 cloves garlic - crushed & chopped
• 1/2 cup red peppers marinated, - sliced - plus 3 tablespoons of marinade
• 6 ounces black olives can of, - drained & chopped
• 1 red onion - sliced
• grated romano cheese
• olive oil
• 3 pounds boneless chicken thighs
• 6 corn muffins
• flour
• milk
• corn oil

1. In a large frying pan heat a few drizzles of olive oil. Add the garlic, onion, olives, red peppers (plus the marinade) and saute. When the onion is softened add the escarole and place a loose fitting lid on top. The escarole will overflow the pan, that is o.k., it will cook down. Simmer the escarole until it is tender then , set aside.
2. For the Corn Muffin Chicken Thighs:
3. Carefully remove the bone from the chicken thighs.
4. Place the corn muffins in a food processor and process to a bread crumb like consistency.
5. In three separate shallow dishes place one with milk, one with flour and one with the corn muffin crumbs.
6. Dip the chicken first in the flour, then the milk and then the corn muffin crumbs.
7. Heat the corn oil, about 1 1/2 inch deep and place the chicken thighs in the hot oil. Do Not Over Crowd the oil.
8. When the thighs are golden on one side, carefully turn over, and finish frying on the other side.

garlic, red peppers, black olives, red onion, romano cheese, olive oil, chicken thighs, corn muffins, flour, milk, corn oil

Taken from www.yummly.com/recipe/Sauteed-Escarole-with-Boneless-Corn-Muffin-Fried-Chicken-Thighs__-1671195 (may not work)