4 boneless skinless chicken breast halves (5 ounces each)

1/4 teaspoon salt 

1/4 teaspoon pepper

2 eggs

1/2 cup seasoned bread crumbs

3 tablespoons canola oil

1/4 cup buffalo wing sauce

1/4 cup shredded provolone cheese

1/4 cup shredded part-skim mozzarella cheese

Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in egg, then coat with bread crumbs.

In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted. 

4  Servings