6 boneless skinned chicken breasts
1 c. Italian seasoned bread crumbs
2 well beaten eggs (or 1/2 c. Egg Beaters)
1/2 lb. fresh mushrooms, sauteed
2 slices low fat Muenster or Monterey Jack cheese
1/2 c. chicken broth
1 lemon, squeezed for juice

Submerge chicken breasts in eggs. Let stand in refrigerator 2 to 3 hours. Roll in bread crumbs. Spray skillet with cooking spray. Brown chicken breasts. Place in 9"x13" baking dish and cover with sauteed mushrooms. Divide cheese into six portions and place cheese on top of chicken and mushrooms. Bake 30 minutes at 350 degrees. Baste every 10 minutes with chicken broth and lemon juice combined.