2 whole chicken breasts
1 egg
4 tbsp. sweet butter
4 tbsp. olive oil
2 cloves garlic
3/4 c. seasoned bread crumbs (Italian style)
1 tsp. crushed oregano
1 tsp. crushed sweet basil
1 tsp. crushed rosemary
1 tsp. salt
1/2 tsp. pepper
2 tbsp. Romano cheese
1/2 c. dry, white wine

Fillet chicken breasts. Remove skin and pound lightly with a mallet or flat side of cleaver. Brush breasts with olive oil on both sides. Dip in beaten egg and then in bread crumb mixture, prepared by mixing thoroughly the bread crumbs, oregano, sweet basil, rosemary, salt, pepper and Romano cheese. Set breasts aside.

Place butter, olive oil and crushed garlic in large frying pan. Saute. Remove garlic and add breasts. Cook slowly to medium brown on each side. Take pan off fire. Add dry white wine and simmer for five minutes. Place chicken on warm platter and spoon wine sauce over top. Serve immediately. Serves 2.

Be sure to choose a fine quality white wine. Remainder of wine should be served with the dinner.