In shallow dish or pie pan, mix flour, cheese and oregano. In another shallow dish, place egg. Dip each chicken breast into egg; dip into flour mixture to coat, shaking off excess.
In 10-inch nonstick skillet, heat oil over medium-high heat 2 to 3 minutes or until very hot. Add chicken; sprinkle with pepper and paprika. Cook 6 minutes. Turn chicken; sprinkle again with pepper and paprika. Cook 6 minutes longer or until chicken is golden brown and juice is clear when center of thickest part is cut (170°F).