Chicken Oregano Luke

Course : Chicken
Serves: 6
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1 pound chicken breasts halves -- skinned and boned
2 tablespoons olive oil
2 tablespoons butter
1/3 cup all-purpose flour
1 large egg -- beaten with water
2 tablespoons water
1 teaspoon salt and pepper to taste
1 teaspoon dried oregano OR
1 tablespoon finely chopped fresh oregano
1 pound provolone cheese -- thinly

Preparation / 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 minute

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