3 whole chicken breasts, skinned & boned & cut into bite size pieces
2 eggs, beaten
1 c. bread crumbs, seasoned
1 tsp. garlic powder (opt.)
8 slices Muenster cheese
2 bouillon cubes
3/4 c. water
1/4 c. white wine
1 lb. fresh mushrooms, sliced
Oil

Marinate chicken in egg for at least 3 hours (or overnight). Dip into bread crumbs to which you can add garlic powder if desired. Thoroughly coat chicken. Saute in oil, enough to cover bottom of skillet.

Melt butter in 9"x13" pan, just enough to cover bottom of pan. Add chicken, a layer of mushrooms and cheese. Dissolve bouillon cubes in water and wine and pour over chicken. Bake, covered for 45 minutes at 350 degrees. Before serving, sprinkle parsley on top. Can be cooked and frozen. When reheating, cook 45 minutes at 350 degrees, covered.