CHICKEN VIN SANTO

8 SKINLESS & BONELESS CHICKEN BREASTS

2 EGGS

1 1/2 CUP UNFLAVORED BREADCRUMBS

1/3 CUP GRATED PARMESAN CHEESE

1/4 CUP BUTTER

1/4 CUP OLIVE OIL

1 CUP VIN SANTO

SALT & PEPPER TO TASTE

BEAT EGGS WITH A PINCH OF SALT & PEPPER

COMBINE BREADCRUMBS & PARMESAN CHEESE IN BOWL.....AND THEN SPREAD OUT ON A PIECE OF FOIL OR WAXED PAPER

DIP CHICKEN IN EGG

COAT IN BREADCRUMB MIXTURE.  PRESS CRUMBS ONTO CHICKEN WITH THE PALM OF YOUR HAND.  LET STAND 15 MINUTES

MELT BUTTER WITH OIL IN SKILLET.  WHEN BUTTER FOAMS ADD CHICKEN.  COOK OVER MEDIUM HEAD 3 OR 4 MINUTES EACH SIDE.....OR UNTIL THERE IS A LIGHT GOLDEN CRUST

ADD VIN SANTO

COVER AND REDUCE HEAT.  SIMMER 15 TO 20 MINUTES UNTIL CHICKEN IS TENDER.  IF SAUCE LOOKS DRY, ADD MORE VIN SANTO.

TURN CHICKEN SEVERAL TIMES DURING COOKING.

TASTE SAUCE AND ADD SALT & PEPPER IF NEEDED.