Chicken Napoli

Preheat oven to 350ºF.

Slice chicken breast in half lengthwise. Set up 3 plates for breading the chicken. On one plate, add the flour. On the second plate, beat the egg and milk until well mixed. On the last plate, add both types of breadcrumbs, Parmesan cheese, oregano, red pepper flakes, salt and pepper; mix to combine evenly.

Dredge each piece of chicken in flour, shake away any excess. Coat chicken, one piece at a time, in egg wash, covering the entire piece. Lay chicken, one piece at a time, in the breadcrumb mixture, covering completely and pressing mixture onto chicken to adhere.

Transfer chicken to a baking rack placed on top of a cookie sheet. Spray lightly with cooking oil. Cook for 30 minutes at 350ºF on center rack in oven. Remove from oven. Set oven to broil.

Top each piece of chicken with toppings in this order: 2-3 basil leaves, 2 slices mozzarella cheese, 2 slices prosciutto, 1 slice roasted red pepper, half the shredded mozzarella cheese, and sprinkle on Parmesan cheese and oregano.

Place in oven on center rack and broil until golden brown.