Search
by Ingredient

Chicken Oregano

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by GGREATOREX

Chicken Oregano with pounded breasts dredged in flour and egg, pan-seared, then baked under oregano and melted provolone cheese. An Italian-style chicken cutlet dinner.

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Pounded thin, dredged, seared golden, then baked under a blanket of provolone cheese and oregano. This chicken breast recipe borrows from the Italian cutlet tradition but finishes in the oven instead of staying on the stovetop.

Pounding the chicken to a quarter-inch thickness is the most important step. Thin cutlets cook fast and evenly, with more surface area for the flour-and-egg coating to crisp up during the sauté. Use the flat side of a large knife or a rolling pin between sheets of waxed paper.

The double dredge (flour, then egg wash) creates a light, golden crust that holds up through both the pan sear and the bake. Shake off excess flour and let extra egg drip off before hitting the skillet. Too much coating turns soggy instead of crisp.

Sauté in a combination of olive oil and butter. The oil handles the heat while the butter adds flavor.

Bake covered for 15 minutes to melt the provolone, then uncover and let it brown for another 15-20 minutes. That uncovered time gives the cheese a golden, bubbly finish.

Chef Tips

  • Sauté in batches. Crowding the skillet drops the temperature and steams the chicken instead of browning it.
  • Three minutes total for the sauté is all you need. The chicken finishes cooking in the oven.
  • Provolone melts beautifully and has more flavor than mozzarella. Don’t substitute with a mild cheese or you’ll lose the punch.

Variations

  • Add a thin layer of marinara under the cheese before baking for a chicken Parmesan variation.
  • Use fresh oregano instead of dried for a brighter, more aromatic herb flavor.
  • Swap provolone for fontina for a creamier, milder melt.

Ingredients

1 453.6
2 30
TABLESPOONS ML OLIVE OIL
2 30
TABLESPOONS ML BUTTER
79
1 1
LARGE LARGE EGG
beaten with 2 tablepoons water
1
X SALT AND BLACK PEPPER
to taste *
1 1
ROUNDED TEASPOON ROUNDED TEASPOON OREGANO
dried or 1 tablespoon fresh, finely chopped *
½ 226.8
POUND 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 366 54% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 426mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 70g
Vitamin A 10% Vitamin C 0%
Calcium 30% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
More health news

Email this recipe