1 pound chicken (sliced thinly)
4 eggs
1 pound breadcrumbs
½ pound fresh ricotta
½ cup grated parmigiano cheese
½ cup grated mozzarella
1 tablespoon dried oregano
1 quart Mike's Deli tomato sauce


Preheat oven to 350 degrees.
Clean chicken of fat and slice breasts thinly lengthwise.
In a mixing bowl mix the ricotta with the dried oregano, add the grated parmigiano and the mozzarella combine well.
Into the center of the chicken cutlet place a heaping tablespoon of the cheese mixture, roll the cutlet closed over it.
Whisk eggs onto a mixing bowl.
Brush filled cutlets with eggs and then gently roll in the breadcrumbs.
If they come apart tack them together with toothpicks.
Start again coating the chicken with egg and gently rolling in breadcrumbs.
Heat a sauté pan over medium low heat add some oil to the pan and sear the chicken seam side down.
Flip it making sure the cheese is not leaking out the sides.
If it does lower the heat.
Once the chicken is lightly browned, remove it from the pan.
Line a roasting pan with a little of the marinara. Put the chicken on top of this and cover with a little more marinara.
Cover and put into the oven for 15-20 minutes.
Uncover and serve.