Recipe: Chicken Oregano

CHICKEN OREGANO

1 lb skinless, boneless chicken breasts halves
2 tbsp olive oil
2 tbsp butter
1/3 cup all-purpose flour
1 large egg, beaten with 2 tsp water
salt and pepper to taste
1 rounded tsp dried oregano (or 1 tbsp 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-inch 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 F.

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
Adapted from unknown source