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Preparation Time: 15 minutes
Total Time: 15 minutes
1/3 cup cranberry-orange crushed fruit for poultry
2 teaspoons dijon style mustard
2/3 cup corn flake crumbs
1/8 teaspoon pepper
4 large thinly sliced boneless, skinless chicken breasts pieces (about 12 oz total)
2 teaspoons butter or margarine
4 slices (4 ounces) provolone cheese
1 9 to 10" focaccia, cut into fourths and split horizontally
4 leafs lettuce
1. In small bowl stir together crushed fruit and mustard. Set aside.
2. In shallow dish combine KELLOGG'S CORN FLAKE crumbs and pepper. Press chicken pieces in Crumb mixture, lightly coating both sides.
3. In very large skillet (12 inch) heat butter over medium heat until melted. Add chicken pieces. Cook for 3 minutes or until golden brown, turning once. Reduce heat to low. Top with cheese. Cover and cook about 1 minute or until cheese melts.
4. Serve chicken in foccacia along with lettuce leaves and cranberry mixture.