4 lg. boneless chicken breast halves
2 eggs, beaten
1 c. seasoned dry bread crumbs
10 tbsp. (1 1/4 sticks) butter
1 lb. mushrooms, sliced
4 slices Muenster cheese
1/4 c. canned chicken broth (can be done without)

Preheat oven to 350 degrees. Pat chicken dry. Dip in egg and then in bread crumbs. Melt 8 tablespoons butter in heavy large skillet over medium heat. Add chicken and cook until brown. Transfer chicken to glass baking dish.

Melt remaining 2 tablespoons butter in same skillet. Add mushrooms and cook until soft, stirring occasionally, about 5 minutes. Spoon mushrooms over chicken. Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes. Top with cheese slices and heat until melted. Serve hot. Serves 4.