Company Chicken
Makes 4 servings, but can be doubled

4 large boneless, skinless chicken breast halves or 4 large bonless, skinless chicken thighs
3 eggs, beaten to blend
1 cup dry bread crumbs, seasoned or unseasoned
10 Tablespoons (1 1/4 sticks) butter
1 lb mushrooms, sliced
4 slices Muenster cheese
1/4 cup canned chicken broth

Preheat oven to 350. Pat chicken dry. Place in bowl & pour eggs over. Cover and refrigerate 1-2 hours. Drain chicken, discard eggs. Dredge chicken in crumbs. Melt 8 Tablespoons of the butter over medium heat. Brown chicken 3 minutes per side, just until brown. Place in baking dish. Reserve. Melt remaining 2 Tablespoons butter, add mushrooms and cook just until soft, about 5 minutes. Spoon mushrooms over chicken. Top each piece of chicken with a slice of cheese. Add broth to baking dish and bake until chicken is cooked through, about 20 minutes. Serve hot. This is a real company pleaser. I have made it this way and a also a somewhat more lowfat way using egg substitute for the eggs, baking the chicken after dredging in a hot oven (400-450) for 10 minutes (5 minutes each side) in an oven safe skillet sprayed with non-stick vegetable spray before placing in the baking dish and covering with mushrooms cooked until soft in a skillet sprayed with nonstick spray, topped the chicken with reduced fat Muenster cheese (sometimes found at Trader Joes) and using reduced fat chicken broth. Just remember to lower the oven temp. to 350 before you finish baking the dish! Almost as yummy as the version using 10 Tablespoons of butter!!