4 skinless chicken breasts (boneless)
2 eggs (beaten)
1 cup flour
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 cup gorgonzola (crumbled)
½ cup pancetta (chopped, fried)

Heat a skillet on medium-high heat and add 2 tablespoons of olive oil. Beat 2 eggs in a large bowl, and add 1 cup of flour (+ paprika, salt and pepper) to a large plate. Dip the chicken in the egg, the dredge through the flour. Add to the skillet and let brown on both sides.

Once chicken is cooked through, add 1/4 cup gorgonzola on each breast, and allow to melt. Remove from pan and transfer to plate. Sprinkle about 1/8 cup of pancetta of top.

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