2 tbsp. butter
2 tbsp. olive oil
8 chicken breast cutlets
3 tbsp. water
1 egg
Approximately 1 cup seasoned bread crumbs
1/2 c. shredded Mozzarella cheese
1/2 c. shredded cheddar cheese
1/4 c. real bacon bits
1/2 can chicken broth

Pound chicken cutlets thin. Mix water and egg in shallow bowl. Dip cutlets in egg mixture, then in seasoned bread crumbs to cover. Chill 30 minutes. Saute chilled cutlets in butter/oil mixture until brown, approximately 4 minutes on each side. Arrange in an ovenproof dish. Sprinkle with Mozzarella and cheddar cheeses to cover. Sprinkle with bacon bits. Pour chicken broth to cover bottom of dish about 1/4 inch. Bake at 350 degrees for 20 minutes.