3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
3/4 cup chicken broth
Preheat oven to 175ºC.
Place half of the mushrooms in a baking dish. Dip chicken into beaten eggs, then roll in bread crumbs.
In a frying pan, melt butter over medium heat. Brown both sides of chicken. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to the baking dish.
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
I have a particularly aggressive oven so use aluminium foil to keep the chicken moist and cook evenly.