Chicken Oregano

Yield:	6 Servings
Categories:	Italian, Poultry

1	lb	Chicken breasts halves, skinned and boned
2	tb	Olive oil
2	tb	Butter
1/3	c	All-purpose flour
1	lg	Egg, beaten with 2 T water
		Salt and pepper to taste
1		Rounded t Dried Oregano OR
1	tb	Finely chopped fresh oregano
1	lb	Provolone cheese, thinly sliced