Chicken Debbie

Ingredients
1 - 1 1/2 lbs. Chicken Tenderloins or thinly-sliced chicken breasts
Italian Flavored Bread Crumbs to coat
1 Egg
2 Tbsp. Olive Oil
2 Tbsp. Butter
1/2 Pt. White Wine
1 pt. Light Cream
1 Hardy Handful Romano Cheese (preferably freshly grated)
1 package of Mozzarella Cheese Slices

Pre-heat oven to 350 Degrees

Chicken
Wash chicken and pat dry w/ paper towel. Add a couple tablespoons of grated Romano to your breadcrumbs. Dredge the chicken through the egg and then make sure to coat the chicken pieces really well with the breadcrumbs. Set aside.

Prepare large sauté pan by heating combination of butter and olive oil over medium high heat. Once pan is ready, place breaded chicken into the oil/butter mixture and cook until browned on both sides and set aside. Reserve whatever remains in the pan.

Sauce
In a separate pot, over low heat, combine cream, wine, and romano cheese. Stir constantly until cheese has melted, let simmer until wine has cooked off. Add fresh ground black pepper if desired and salt to taste. Add drippings from the sauté pan and stir.

Assembly
Place chicken in a 9x13 baking dish and cover with mozzarella cheese slices. Pour the sauce around the chicken and place in pre-heated oven. Cook for 15 minutes or until cheese is bubbly.

Serve w/ Egg noodles and Broccoli.