Boneless chicken breasts
2 beaten eggs
2 tbsp. sherry or white wine
Italian bread crumbs
Butter
Cooking oil
Italian salad dressing
Mozzarella cheese

Pound chicken breasts flat and marinate for 2 hours in egg and sherry mixture. Dip chicken breasts in Italian bread crumbs. Brown in butter and oil (half and half). Place on cookie sheet. Spoon 1 tablespoon Italian salad dressing over top of each browned chicken breasts. Bake at 350 degrees for 15 to 20 minutes. Remove form oven and put a slice of mozzarella cheese on chicken. Return to oven to melt cheese.

NOTE: After browning, chicken can be refrigerated until ready to put into oven. Bring to room temperature before putting in oven.