4 boneless chicken breast cutlets
2 eggs
1 1/2 c. Italian style bread crumbs
2 tbsp. vegetable or olive oil
8 oz. Mozzarella cheese (sliced)
1 can cream of asparagus soup (preferably milk mix)
1 jar marinated artichoke hearts

Dip cutlets in egg and bread crumbs to coat.

Heat oil in skillet and fry chicken thoroughly. Transfer chicken to baking pan, top with cheese slices and artichoke hearts. Prepare soup and pour over cutlets. Bake, covered, at 350 degrees for approximately 20 minutes.