8 chicken breasts, deboned and skinless
Flour
1 egg
1/2 c. milk
Italian bread crumbs
1 c. diced, chopped mushrooms
1 med. sized garlic clove
3/4 lb. Provel cheese
Bouillon cubes
Olive oil
1 c. chopped broccoli

Dip chicken breasts in flour, then in egg wash (egg and milk), then in Italian bread crumbs. Saute in olive oil until golden brown. In a saucepan, heat 8 ounces of chicken stock or broth (using bouillon if necessary) along with the garlic, mushrooms and broccoli. Bring to a boil.

Place the chicken breasts in a baking pan. Place a slice of Provel cheese on top of each breast and cover with sauce. Place in oven at 350 degrees for 30 minutes, or until tender. Serve with Rice-A-Roni noodle roni fettuccine.