Heat skillet on medium heat for about a minute. Add olive oil. Dredge chicken breast in flour and pan sauté until golden (approximately 1 minute on each side). Add butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry.

Return pan to heat and flambé. Add stock, cream and roux and work roux in with a spoon or large fork so it dissolves in to the liquids. As the sauce begins to reduce in the pan add the following ingredients in exact order on top of each chicken breast: 1/2 of the crab body meat; 1 roasted red bell pepper half; 1 slice proscuitto; 1 slice of fontina cheese; 2 pieces of crab leg meat (criss-crossed); 2 calamata olive halves.

Put lid on skillet, reduce heat to very-low and allow chicken to cook for 5 to 6 minutes. Remove chicken on to serving plate and return skillet to heat. Reduce sauce to desired consistency and spoon over chicken.

For the Vegetables, in a small skillet on medium heat, sauté vegetables, sundried tomatoes, olive oil and salt and pepper for approximately 1 minute. Serve tender but firm. Arrange around the chicken on the same plate.

This recipe yields 1 serving.