2 boneless chicken breasts, skinless
2 extra large eggs
2 tbsp. grated Romano cheese
2 tbsp. fresh finely chopped parsley
1/2 c. frozen green peas
1/8 lb. imported ham
1/2 c. olive oil or vegetable oil
1/2 stick butter
1/2 c. sherry or white wine
Flour
Salt and pepper to taste

Heat oil in large frying pan. Cut breast in half and coat with flour. Beat egg and mix with 1 tablespoon parsley and cheese. When oil is hot, dip chicken in egg mixture and add to oil. Cook until done, about 3 to 5 minutes on each side on low-medium heat). Drain oil. Add butter, wine, peas and ham cut in strips. Let simmer 3 minutes. Place chicken on plates and spoon sauce, ham and peas over top of chicken. Serve with rice or pasta (use extra sauce for pasta.)