8 chicken breasts, skinned and boned
2 eggs, lightly beaten
1/4 c. milk
2 c. seasoned bread crumbs
4 tbsp. (or more) olive oil
1 qt. jar spaghetti sauce
8 oz. mushrooms (sliced)
8 slices Mozzarella cheese, 1/8 inch thick
8 slices Swiss cheese, 1/8 inch thick
2/3 c. grated Parmesan cheese

Pound chicken to even thickness then dip each into egg and milk mixture then into bread crumbs. Saute in fry pan in hot olive oil. Pour half spaghetti sauce onto jelly roll pan, top with sauteed chicken. Saute mushrooms and spoon over chicken. Top each piece with a slice of Swiss and Mozzarella. Pour sauce over cheese and sprinkle with Parmesan cheese. Bake in preheated oven at 350 degrees for 30 to 40 minutes or until cheese is bubbly.