2 eggs
2 c. instant potato buds
1/4 c. Kraft grated Parmesan cheese
1/2 c. butter
1/2 c. fresh grated Parmesan cheese
8 oz. grated mozzarella
8 oz. Monterey Jack
1 pkg. instant chicken gravy mix
3/4 c. milk
7 boneless skinless chicken breasts
Salt & pepper

Combine potato buds, grated Kraft Parmesan cheese, dash of salt and pepper. Beat eggs in separate bowl. Melt butter in pan and set aside.

Take chicken breast and dip in egg and then press into potato buds mixture and put into 9 x 13 inch (or larger) pan. Put any leftover mixture over breasts in pan. Bake on middle rack at 350 degrees, covered loosely with tinfoil for 20 minutes. Then cook uncovered for 10 minutes.

In large saucepan make instant gravy - then melt all the cheese with gravy and add milk. Cook until smooth. Pour over chicken breast. Bake 5-10 minutes longer, then serve. Serve with pasta. For extra sauce - double mixture, add 1 cup milk. Serves 7.