Place the chickpeas in a bowl with the olive oil and Creole seasoning.

Toss until well coated.

Spread in single layer on baking tray and roast for 25-30 minutes.

Stir occasionally and roast until they are brown and crunchy.

Remove and return to the bowl and add the salt.

Toss well to coat, then let cool.

Using a mini chopper or food processor, process the chickpeas until they are the consistency of very coarse cornmeal.

Add the salt to the mini chopper and pulse a couple of times to blend well. Spread the processed chickpeas on a dinner plate and set aside.

While the chickpeas are roasting, cut the chicken into 4 4-ounce filets.

Place each filet between two pieces of plastic wrap, lay them on the counter, and using a meat mallet or the back of a heavy saucepan, pound each filet lightly until they are about 3/4 inch thick.

In a bowl, whisk together the egg and milk.

Place a large skillet in the preheated oven.

Dredge the chicken in the egg mixture and then place the chicken on the plate with the chickpea coating. Turn and then sprinkle coating on top of the chicken filet until well coated. Repeat for all four pieces.

Place 2 teaspoons olive oil in the skillet and add the chicken filets.

Cook on one side for 5 minutes, then turn the filets over.

After turning the filets, add the second 2 teaspoons olive oil and swirl it around in the pan so that it gets under all of the filets.

Return the pan to the oven and cook for another 5 minutes.

Serve.