This recipe is provided courtesy of Marc Meyer, executive chef of New York's Five Points Restaurant.

Ingredients:

4 half-boneless chicken breasts butterflied and slightly pounded
4 cups toasted bread crumbs
1/2-bunch sage, chopped
1/2-cup grated parmesan
2 cups flour
2 eggs, beaten
1/2-stick butter
1 cup olive oil
quartered lemon

Directions:

1. Combine bread crumbs and sage.
   
2. Dredge chicken breast in parmesan and dip in beaten egg.
   
3. Dredge chicken in bread crumbs and sage.
   
4. Melt butter and olive oil in skillet.
   
5. Sauté in medium heat until golden.

Balsamic Cippollini Onions

Ingredients:

2 lbs. Cippolini onions
1 cup balsamic vinegar
1 cup chicken stock

Directions:

Roast in 350 degree F oven until soft.

Contact:

Five Points Restaurant
31 Great Jones St.
New York, NY 10012
212-253-5700
www.fivepointsrestaurant.com