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NEAPOLITAN CHICKEN
4 boneless, skinless chicken breasts
1 cup Panko crumbs
1/2 cup flour
2 eggs, beaten
1/8 cup milk
3 tablespoons butter
1 cup ricotta cheese
1 egg, beaten
2 ounces shredded mozzarella cheese
2 ounces shredded Parmesan cheese
4 slices sliced provolone
3-4 cups marinara sauce
salt and pepper to taste

• Preheat oven to 350˚.
• In a shallow bowl mix together the 2 beaten eggs and milk.
• In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
• Flatten chicken breasts to uniform size.
• Bring butter to a melt over medium heat.
• Coat chicken in flour.
• Dip chicken in egg wash.
• Coat in panko crumbs.
• Brown chicken breasts on both sides.
• Drain chicken breasts on paper towels.
• Place half the marinara sauce in a baking dish.
• Add the chicken breasts.
• Top with a thin layer of marinara.
• Spread a generous portion of the ricotta mixture on each chicken breast.
• Top each breast with a provolone slice.
• Bake for 20 minutes or until cheese is bubbly.
• Serve with pasta.