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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From
| Ingredients:
1 Pound(s) chicken breasts halves, skinned and boned
-1
1/3 Cup(s) all-purpose flour
-1 large egg, beaten with 2 t water
1 rounded t dried oregano or
1 Tablespoon(s) finely chopped fresh oregano
1 Pound(s) provolone cheese, thinly sliced |
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