Chili Oil: (NOTE -This should be made ahead of time so it is ready when you want to use it.)

Combine the oil and crushed red peper flakes in a heavy small saucepan. Cook over low heat, about 5 minutes.

Remove from heat. Cool to room teperature, about 2 hours. Transfer mixture to an air tight container. Can be refrigerated up to one month.

Recipe:

Brush the chicken breasts with the chili oil. Sprinkle with salt and fresh ground pepper. Dip each chicken breast into the seasoned bread crumbs. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 3-5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.

Transfer the chicken mixture to a platter. Spoon over the sauce. Sprinkle with the remaining 1 tablespoon of parsley and serve.