4 boneless skinless whole chicken breasts, split into halves
2 eggs, beaten
pinch of Italian herbs: basil, oregano, parsley
Panko bread crumbs, crushed Ritz crackers or bread crumbs
garlic and onion powder, for sprinkling
olive oil for frying
3 large cloves garlic, peeled, whole
2 oz. Prosciutto, chopped 4 slices provolone cheese, cut into 8 slices

Preheat oven to 350°F.

In a shallow bowl, beat egg with herbs. Dip chicken in egg in bread crumbs to coat. Season lightly with salt, pepper, onion and garlic powder.

In a large skillet, brown chicken in 1/4 inch olive oil over medium high heat, turning occasionally. Add whole cloves of garlic and turn until both sides are lightly browned; mash the garlic into the oil with a fork and remove from oil before browned.

Place chicken in a 12 x 8-inch baking dish.

Bake for 20 minutes. Sprinkle with finely diced Prosciutto. Place cheese over chicken and continue to bake until chicken is no longer pink (about 25 to 30 minutes - smaller pieces will finish cooking sooner than larger ones).

Makes 4 servings, one breast each serving.