salt, pepper, and garlic powder
½ cup all-purpose flour
⅓ cup freshly grated or shredded Parmesan cheese
1 teaspoon dried oregano
½ cup milk
1 large egg
2 tablespoons olive oil
6 tablespoons salted butter
1 cup diced onion
2 cups sliced mushrooms
2 garlic cloves, minced
1 teaspoon dried basil
¼ to ½ teaspoon crushed red pepper flakes
½ cup slivered sun-dried tomatoes
6 slices deli ham, roughly chopped
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees and lightly spray a 9x13-inch baking dish with cooking spray. Pound the chicken breasts out flat and season both sides with salt, pepper, and garlic powder (use about ½ teaspoon of each). In a pie plate or shallow dish, stir together flour, Parmesan and oregano. Whisk together milk and egg in a shallow bowl. Dip chicken in egg mixture and then coat in flour mixture. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden on both sides. Transfer to prepared baking dish. To the same skillet, add the butter. When melted, add onion and mushrooms. Cook 3 to 4 minutes. Add garlic, basil, red pepper flakes, and sun-dried tomatoes. Add a pinch of salt and pepper. Cook for 1 minute and then pour over chicken. Evenly scatter the chopped ham over the chicken and then sprinkle with mozzarella cheese. Bake 20 to 22 minutes.