Chicken Giardiniera

I worked with this great chef who developed this HOT & SPICY dish. It took me a few tries, but I've finally duplicated it. Serve plain, buttered pasta with it to put out the fire.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts
• 1  tablespoon  minced garlic (or less)
• 3 -4  tablespoons  hot  pickled vegetables, found in the Italian aisle in the supermarket. (cauliflower, carrots, peppers,onions, drained from pickling juice)
• 2  tablespoons olive oil

Directions

1. Pound out chicken breasts, so that they cook quickly and evenly.
2. In saute pan, heat oil. Add giardiniera and garlic and saute lightly for 2-3 minutes.
3. Push giardiniera and garlic to the side of pan and add chicken.
4. Saute 2-3 minute per side, spooning pan juices and giardiniera over them.
5. DO NOT salt chicken. I made that mistake once. It was so salty, it became inedible. The giardiniera has plenty of salt on its own.
6. Plain, buttered pasta or a baked potato with cool sour cream are good sides for this spicy dish.