ITALIAN STUFFED CHICKEN BREASTS	Cleary Eckelman
Chicken breasts In a small flat baking dish, combine the breadcrumbs, grated cheese, parsley, oregano, basil, salt and pepper and mix these ingredients until they blend in with each other. In a small bowl, lightly beat the eggs with a whisk until blended. Heat the olive oil in a large skillet. Dip the chicken breasts into the egg wash and then into the breadcrumb mixture. Thoroughly coat the breast with the mixture. Save the leftover breadcrumb mixture. It will be used for the sauce. Sauté the chicken breast in a skillet for 4 minutes on each side until the breadcrumb mixture is crisp and light brown in color. Place the breasts in a large baking dish and set aside. Sauce Add more olive oil to the skillet and add the leftover breadcrumbs. Sauté for about 2 minutes and then add the dry white wine to deglaze the skillet. Add the tomatoes and sauté for about 10 minutes. Top the chicken breasts with the sauce. Bake for 20 minutes at 350 degrees.	• Chicken breasts - skin on or off • 1-2 cups seasoned Italian breadcrumbs • 1/2 cup grated Asiago cheese • 3-4 tablespoons fresh Italian parsley • 3 tablespoons fresh basil • 2 tablespoons dried oregano • 1 teaspoon salt • 1 teaspoon pepper • Extra virgin olive oil • 1 can Italian canned tomatoes • 1/2 cup white wine • 2 eggs lightly beaten