8 pieces boneless chicken breasts
1/3 c. flour
2 tbsp. Parmesan cheese
Salt and pepper to taste
1 egg, beaten with 1 tablespoon water
2 tbsp. vegetable oil
6 tbsp. butter, divided
3/4 lb. mushroom sliced
4 slices baked ham
Grated Mozzarella cheese to cover top

Place each chicken breast between wax paper and pound with mallet to flatten. Combine flour, Parmesan cheese, salt and pepper in bag or pie tin. Dip chicken into beaten egg with tablespoons water then dredge or shake in flour mixture. Heat oil and 4 tablespoon butter. Place coated chicken in skillet. Cook 3 minutes each side, remove chicken and place in casserole in single layer. Preheat oven to 350 degrees. Then add 2 tablespoons butter to skillet and saute mushrooms 4 minutes. Place 1/2 slice of ham over each chicken.