8 boned chicken breasts
2 eggs, beaten with 2 tbsp. milk
bread crumbs
butter for browning chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Durkee fried onions

Place breasts in scrambled egg mixture and dip in bread crumbs to coat. In a skillet, brown in butter. Place in a 9x13-inch baking dish and pour soup over breaded chicken. Cover with tin foil and bake at 350°F for 35-40 minutes. Remove foil and sprinkle onions on top of chicken.

Bake, uncovered, for 10 more minutes.

Serve with Authentic Armenian Recipe rice pilaf mix.