Title: Chicken Oregano
Categories: Italian, Poultry, Cheese/eggs
Yield: 6 Servings

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

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