| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Italian, Poultry, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 1 | lb | Chicken breasts halves, skinned and boned |
| 2 | tb | Olive oil |
| 2 | tb | Butter |
| 1/3 | c | All-purpose flour |
| 1 | lg | Egg, beaten with 2 T water |
| Salt and pepper to taste | ||
| 1 | Rounded t Dried Oregano OR | |
| 1 | tb | Finely chopped fresh oregano |
| 1 | lb | Provolone cheese, thinly sliced |
INSTRUCTIONS
Place each breast half between 2 pieces of waxed paper and pound to 1/4" thickness with flat side of large knife. Use a rolling pin also, if necessary. Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixture, allowing excess to drip off, and saute' in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and drain as they are done. Meanwhile, preheat oven to 350 degrees. Arrange chicken in a buttered shallow baking dish. Sprinkle with salt and pepper and oregano. Top with cheese slices. Cover with aluminum foil and bake 15 minutes. Remove foil and continue baking until nicely browned, 15 to 20 minutes. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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