Chicken a la Carol Osborne

Ingredients

• 4-5 chicken breasts (boned and skinless)
• ½ lb Monterey Jack cheese, sliced or shredded
• ½ lb mushrooms, sliced
• Bread crumbs (sufficient to coat chicken breasts)
• Parmesan cheese, grated (enough for a ratio of 4:1 bread crumbs:parmesan)
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 egg + 1 Tbsp water, beaten together
• flour (sufficient amount to dredge chicken breasts in)
• Butter or oil

Directions

Mix bread crumbs, parmesan, oregano, and basil. Hammer breasts until about 1 inch thick. Dredge chicken breasts in flour, then coat in beaten egg mixture, then coat with bread crumb mixture. Meanwhile saute mushrooms in about 2 Tbsp butter or olive oil in a large skillet on medium heat and remove when limp. Pour in enough butter or oil to cover bottom of skillet. Heat on high until skillet is fully hot. 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.