INGREDIENTS
4 boneless skinless chicken breasts
1/2 cup shredded mozzarella cheese
1/2 cup shredded smoked provolone cheese
1 egg
1 tablespoon flour
3/4 cup panko bread crumbs
3/4 cup shredded romano cheese
1/2 tablespoon oregano
zest of one lemon
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon pepper
5 tablespoons olive oil
INSTRUCTIONS
Preheat oven to 350 degrees.
Season your chicken with the salt and pepper.
Combine the mozzarella and smoked provolone cheese in a bowl, and set aside.
In a shallow dish mix together the panko, romano cheese, oregano, lemon zest, garlic powder, and pepper. Set aside.
In another dish mix together your egg and flour.
Dredge one chicken breast at a time making sure to thoroughly coat. Start with the egg/flour mixture, and then into the panko mixture.
Place the chicken onto a plate until you have all the chicken coated.
Heat the oil in a large pan over medium to high heat.
Cook your chicken breasts for 2 to 3 minutes per side.
You just want to brown both sides right now.
Place your browned chicken onto a parchment paper-lined baking sheet.
Sprinkle the mozzarella/romano cheese on top of the chicken and bake for 12 to 14 minutes or until chicken is cooked through.
Serve with lemon slices.