A very easy, simple dish to prepare...a must for any busy family.
4 boneless, skinless chicken breasts
2 eggs, beaten
1 c. Italian-style dry bread crumbs
1/4 c. butter, melted
8-oz. pkg. sliced mushrooms, divided
3/4 lb. sliced Muenster or mozzarella cheese
14-1/2 oz. can chicken broth
Dip chicken breasts in beaten egg; coat with bread crumbs and set aside. Heat butter in a skillet; sauté chicken just until golden on both sides. Arrange chicken in a lightly greased 13"x9" baking pan; top with half the mushrooms. Cover with cheese slices; top with remaining mushrooms. Pour broth over all. Bake, uncovered, at 350 degrees for 40 minutes, or until chicken juices run clear. Makes 4 servings.
Freeze homemade or extra canned broth in ice cube trays for terrific flavor when boiling rice. Ice cubes are also so handy when whipping up gravies or sauces for casseroles.