Italian Chicken with Capers
4 boneless, skinless chicken breasts
1 C. Italian bread crumbs
2 T. capers
4 thin slices of Monterey jack cheese
4 strips prosciutto
dash of oregano
salt and pepper to taste
Pre-heat oven to 375° F. In a large bowl whip eggs, oregano, capers, salt and pepper. Set aside.
Pound chicken breast on cutting board using a heavy object until very thin.
Dip chicken into egg mixture until evenly coated. Then dip into bread crumbs until evenly coated. Set onto a foil covered cookie sheet.
Place one slice of prosciutto on top of each breast.
Bake in oven for 15 minutes. Serve.