Chicken Oregano
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | large |
eggs
beaten with 2 tablepoons water |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | rounded teaspoon |
oregano
dried or 1 tablespoon fresh, finely chopped |
*
|
| ½ | pound |
provolone cheese
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 79 | ml |
all-purpose flour
|
|
| 1 | large |
eggs
beaten with 2 tablepoons water |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | rounded teaspoon |
oregano
dried or 1 tablespoon fresh, finely chopped |
*
|
| 226.8 | g |
provolone cheese
thinly sliced |
|
Directions
Place each breast half between 2 pieces of waxed paper and pound to ¼ 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 sauté 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℉ (180℃).
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.
