Italian Chicken with Capers

4 boneless, skinless chicken breasts

1 C. Italian bread crumbs

3 eggs

2 T. capers

4 thin slices of Monterey jack cheese

4 strips prosciutto

dash of oregano

salt and pepper to taste

Pre-heat oven to 375° F. In a large bowl whip eggs, oregano, capers, salt and pepper. Set aside.

Pound chicken breast on cutting board using a heavy object until very thin.

Dip chicken into egg mixture until evenly coated. Then dip into bread crumbs until evenly coated. Set onto a foil covered cookie sheet.

Place one slice of prosciutto on top of each breast.

Bake in oven for 15 minutes. Serve.