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See below ingredients and instructions of the recipe
1 lb Chicken breasts halves, Salt and pepper to taste
-skinned and boned 1 Rounded t Dried Oregano OR
2 tb Olive oil 1 tb Finely chopped fresh oregano
2 tb Butter 1 lb Provolone cheese, thinly
1/3 c All-purpose flour -sliced
1 lg Egg, beaten with 2 T water
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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