Chicken with Pinot Grigio sauce

Directions

slice chicken thin
in a bowl scramble all 4 eggs and add 1/8 cup of milk
add salt and pepper
in seperate a bowl pour bread crumbs, add 1/8 cup of grated pecorino romano cheese, mix with a spoon
line up 2 bowls one with eggs, one with bread crumb mixture and one empty large plate
take the chicken and dip in egg followed by dipping and coating with bread crumbs, set on the clean plate.
coat all chicken before starting to fry
on medium heat place a large frying pan halway filled with either olive or vegetable oil.
pan fry chicken until golden brown
when chicken is removed from oil place on paper towels (to absorb extra oil)
once all chicken has been pan fried you will need a large pyrex type dish or aluminum throw away pan.
place all chicken overlapping in the dish/pan and set aside
crush the 4 garlic cloves (peeled) and chop the 1/2 onion finely
in medium sized saucepan on medium heat add crushed garlic, finely chopped onion and 1/8 cup of olive oil until garlic, onion is light brown
(preheat your oven to 395 degrees at this time)
add 2 cups of chicken broth and 1 cup of pinot grigio
add salt and pepper to taste as well as a few sprinkles of garlic powder, parsley flakes
bring to a boil for about 3-5 minutes
remove from heat and pour over chicken in pan
cover pan with foil and bake in oven on 395 degrees for about 30 minutes
remove from oven and add cheeses on top of chicken (mozzarella, provolove and pecorino romano, cover chicken evenly with all cheeses)
place back in oven uncovered for an additional 10 minutes on 395 degrees
once cheese is melted and bubbly, remove from oven and enjoy...
serve with pasta or over steamed white rice, goes great with salad and red or white wine.
side items you might want to serve with this:
white rice
green beans
peas
pasta with butter and cheese
pasta with sauce
pasta with oil and bread crumbs