Entrees
Auricchio Milano-Capri Chicken
SERVINGS: 4
INGREDIENTS
1/2
pound Auricchio Sharp Provolone (sliced)
1
pound Chicken Breast (pounded thin)
2
Tomatoes (sliced)
2
Eggs (beaten)
1
cup Italian seasoned bread crumbs
1
cup Olive Oil
Basil Leaves (Salt and Pepper, to taste)
PREPARATION
Dip chicken into the beaten egg and into the breadcrumbs and fry them in the Olive Oil until cooked through. Drain on paper towel.
On a sheet pan, layer the chicken, provolone, tomatoes and basil, repeating 3 times.
Bake in the oven for 2 minutes at 375°F. Sprinkle with salt and pepper and serve.