ITALIAN CHICKEN

4 chicken breast halves, boneless/skinless
3 tablespoons all purpose flour
1 egg, beaten
1/3 cup, dry breadcrumbs
2 tablespoons vegetable oil
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon lemon juice
½ tsp salt
½ tsp dried whole basil
½ tsp dried whole oregano
¼ tsp garlic powder

Dredge each chicken breast in flour, dip in egg and coat with breadcrumbs.  Heat vegetable oil in a skillet over med-high heat.

Cook chicken about 2 minutes on each side or until golden brown.
Place chicken in a 9-inch baking dish, set aside.  

Combine remaining ingredients, mixing well; pour over chicken.  Cover and bake at 350 degrees for 30 minutes.

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