Chicken a la Carol Osborne

 

4-5 chicken breasts, boned, skinless

½ lb Monterrey Jack cheese

½ lb mushrooms, sliced

Bread crumbs

Parmesan cheese

(mix the above two ingredients 4 to 1)

1 T oregano

1 T basil

1 egg

flour

 

Hammer breasts until about 1” thick. Dredge in flour, then coat in egg which has been beaten with 1 T water. Coat with bread crumb mixture (bread crumbs, Parmesan, oregano and basil). Saute mushrooms in 2 T butter (I use olive oil instead). Remove.

Pour in enough olive oil to cover bottom of skillet. Heat. Place chicken in skillet and cook a few minutes until browned. Turn, put mushrooms on top, place slices of the jack cheese on top of mushrooms. Cover with lid, turn off heat and leave until cheese is melted. Serve immediately.