3 whole chicken breasts, boned
4 eggs, well beaten
Seasoned Italian bread crumbs
1/4 to 1/2 c. butter or oil
1 lb. fresh mushrooms, sliced
1/2 lb. Provolone cheese slices
1 can chicken broth

Cut chicken breasts in bite-sized pieces. Add chicken pieces to eggs; marinate overnight in covered bowl. Roll chicken pieces in bread crumbs. Heat half of the butter or oil, more can be added if needed. Slowly saute chicken pieces until chicken is white, turning frequently, about 15 minutes until golden brown. Remove chicken to plate. Saute mushrooms in remaining oil. In a 3-quart ungreased casserole, layer chicken pieces, mushrooms and cheese; repeat layers. Pour chicken broth over all. Top with additional bread crumbs. Bake uncovered for 25 minutes at 350 degrees. Serves 6.