1/2 c. flour
1/4 tsp. oregano
1/4 tsp. pepper
1/4 tsp. paprika
1/8 tsp. red pepper
1/4 tsp. poultry seasoning
2 tbsp. Parmesan cheese
6 chicken breasts, skinned and boned
2 eggs, beaten
1/2 c. butter, divided
1/2 lb. fresh mushrooms, cut in half
1 bunch green onions
2 c. fontina cheese, shredded (can substitute with Swiss)

Combine first 7 ingredients. Dip chicken in beaten egg; then dredge in flour mixture. Melt 1/4 cup butter in a large skillet over medium heat. Add chicken, cook about 10 minutes on both sides. Remove and drain onto paper towel. Place into a baking dish, 9 x 13. Add remaining butter to skillet. Saute mushrooms and green onion 3 minutes. Layer over chicken. Sprinkle with cheese. Cover and bake 1 hour at 350 degrees.