Corn Flake Crusted Chicken with Étouffée – As Seen on Restaurant: Impossible : Robert Irvine

Ingredients

• ½ lb butter
• 1 white onion, diced
• 3 celery ribs, diced
• 1 red bell pepper, diced
• 3 garlic cloves, diced
• 1 pt all-purpose flour
• 3 tbsp tomato paste
• 1 cup white wine
• 2 qts chicken stock
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• Juice of 1 lemon
• 1 tbsp Creole Spice
• 1 lb bacon, diced
• 1 cup sweet chili sauce
• ¼ cup rice wine vinegar
• 2 tbsp granulated sugar
• 1 stick butter
• 2 cups water
• 2 cups heavy cream
• 1 cup polenta
• 3 tbsp cream cheese
• 1 cup shredded cheddar cheese
• 4 boneless skinless chicken breasts, pounded ½ inch thick
• 2 cups all-purpose flour
• 4 eggs
• 1 cup Panko breadcrumbs
• 1 cup corn flakes, crushed
• 16 oz green beans, blanched
• Sliced chives (for garnish)