Serves 6

3 boneless chicken breasts, skinned and cut in half
2 eggs, lightly beaten
1/2 c. lemon juice
1 c. seasoned bread crumbs
3 tbsp. butter
3 tbsp. oil
6 wafer thin slices of lemon
6 thin slices of Swiss cheese
1 c. heavy cream, (can use lighter alternatives)

Preheat oven to 350 degrees. Dip chicken in lemon juice, pat with flour, then dip in beaten egg and crumbs. Heat butter and oil in heavy skillet and brown chicken on one side. Remove and place chicken, cooked side down, in oven proof baking dish. Cover each piece with a slice of lemon and a slice of cheese. Pour cream over the top and bake about 20 to 30 minutes, or until cheese melts and cream bubbles.