Recipe(tried): Company Chicken - Jennifer, this dish is always a hit with company! (with a lower fat version, too)

COMPANY CHICKEN
Makes 4 servings, but can be doubled

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

Pat chicken dry. Place in bowl and pour eggs over. Cover and refrigerate 1-2 hours.

Preheat oven to 350.

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.

Bake until chicken is cooked through, about 20 minutes. Serve hot.

This is a real company pleaser.

I have made it this way and also a somewhat more low fat way:

Use egg substitute for the eggs.

Bake the chicken instead of sauteing in butter. After dredging in bread crumbs place in an oven safe skillet sprayed with non-stick vegetable spray and bake in a in a hot oven (400-450F) for 10 minutes (5 minutes each side). Place in baking dish and proceed with recipe. Just remember to lower the oven temperature to 350 before you finish baking the dish!

Cook mushrooms until soft in a skillet sprayed with nonstick spray instead of cooking them in butter.

Top the chicken with reduced fat Muenster cheese (sometimes found at Trader Joes).

Use reduced fat chicken broth.

Almost as yummy as the version using 10 Tablespoons of butter!!