3 whole chicken breasts, skinned and boned
2 eggs
1 1/2 c. Pepperidge Farm herb bread stuffing, finely crumbled
6 tbsp. butter
1 chicken bouillon cube
1 c. hot water
8 oz. pkg. sliced Mozzarella cheese

Beat eggs. Marinate chicken in this for 1 hour in refrigerator. Then roll chicken in bread crumbs to coat completely. Fry chicken in butter to brown. Place chicken in 9 x 13 inch baking dish. Dissolve chicken bouillon cube in hot water. Pour over chicken.

Bake covered at 300 degrees for 45 minutes. Uncover and place cheese on top. Bake 15 minutes more until cheese is slightly brown. NOTE: Can be made a day ahead except for the final baking.