3 whole chicken breasts, deboned and cut in 1-inch cubes
1/2 c. butter
1 1/2 c. fine Italian bread crumbs
4 beaten whole eggs
1/2 lb. mushrooms, sliced
6 strips Muenster cheese
1/4 c. chicken broth
1/4 c. white wine (or another 1/4 c. chicken broth)

Place cut up chicken in bowl with beaten eggs for 1 hour. Gently roll pieces in bread crumbs and fry in butter until brown. Remove chicken and saute mushrooms in same pan.

Place chicken, mushrooms (including juices) in casserole dish and cover with broth. Top with cheese. Bake at 350 degrees for 1 hour. May be made ahead of time and refrigerated until time to bake and serve. Serves 6.