8 chicken breasts (split, skinned, boned)
8 oz. Pepperidge Farm herb seasoned stuffing mix
1/2 c. butter
1 lb. fresh, sliced mushrooms (sauteed about 5 minutes)
1 (10 3/4 oz.) can chicken broth
16 slices Muenster cheese
4 eggs, slightly beaten

Dip chicken breasts in eggs. Soak 15 minutes. Roll chicken in stuffing mix (break up any large pieces). Fry in butter until lightly browned, being careful not to burn.

Layer a 9x13 casserole dish with breasts. Place cheese slices on each breast. Pour mushrooms over all, then pour on chicken broth. Bake at 350 degrees for 30 minutes. Serves 8-10.