4 lg. boneless chicken breast halves
3 eggs, beaten to blend
1 c. seasoned dry bread crumbs
10 tbsp. (1 1/4 sticks) butter
1 lb. sliced mushrooms
4 slices Muenster cheese
1/4 c. canned chicken broth

4 servings.

Preheat oven to 350 degrees. Pat chicken dry. Place in bowl. Pour eggs over. Cover and refrigerate 1 to 2 hours. Drain chicken. Dredge in bread crumbs. Melt 8 tablespoons butter in heavy large skillet over medium heat. Add chicken; cook until brown, 3 minutes per side. Transfer chicken to glass baking dish. Melt last 2 tablespoons butter in same skillet. Add mushrooms; cook until soft, stirring, 5 minutes. Spoon mushrooms over chicken. Top with cheese slices. Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes. Serve hot.