Lemon Chicken

4 whole boneless chicken breast
1 qt chicken stock
1 lb provolone cheese, sliced or graded
1.5 bunches of green onions, diced with stems
8 t capers
8 T olive oil or safflower oil
juice from 3 lemons
seasoned flour

Split breast and then cut in half, so that the thick side is all together. On the thicker pieces, place a couple of slits in chicken meat, being careful not to go all the way through.
Now place a sheet of plastic wrap on cutting board and place 2-3 pieces of chicken on the board and top with another piece of plastic wrap. With a mallard flatten the chicken pieces into thin scallopine, not too thin, just flatten evenly. Dredge the chicken into seasoned flour and set aside.

Heat the 2 T oil in a large skillet. Add 3-4 chicken pieces and cook 2 minutes and turn. Add the 2 t of the capers, 1 T of the scallions and 1 T of lemon juice a 2 T of the chicken stock. If you comfortable just eye the ingredients in this step. Quickly remove the chicken and all pan liquids to an oven proof casserole dish. You are only searing the chicken at this time. Heat 2 T of oil and repeat the procedure until all of the chicken is seared. Keep chicken in a single layer, you might need a second small casserole dish. Add chicken stock to casserole dish until the liquid is 2/3 up on the chicken. Top the chicken with a layer of provolone.

Preheat oven to 350o
Bake chicken for 30-45 minutes and serve
immediately.