This is a recipe that my grandmother used to make and then my mom would make and we all loved it. It can be altered in different ways. Here's the basic recipe.
Boneless-skinless chicken breasts (1 - 3 lbs. depending on your needs)
Muenster cheese slices (1 - 2 lbs)
chicken broth (4-8 small cans, 2 large cans or 1+ carton)depending on how much chicken your making
Cut chicken into approx. 2"x2" pieces
soak in egg mixture
bread with breadcrumbs
brown in oil on stove
when golden brown transfer chicken to a 9"x13" baking dish (can be smaller if using a smaller amount of chicken. Like 1lb instead of the 3lbs I always make)
place mushrooms over chicken in pan
Place slices of Muenster cheese over browned chicken and mushrooms
Pour chicken broth over chicken and cheese just intil cheese is covered
cook in oven at 350 degrees for approx 20 min - until cheese is melted, slightly browned
While chicken is in oven cook rice (I like making rice with chicken broth)
When chcken is done in oven serve it over a bed of the rice.
The broth keeps the chicken super tender. I always add more broth to the chicken when I store it in the fridge. Also, don't be shy about adding more cheese too.
This dish makes great left-overs and is always a crowd pleaser. Great to have on cool fall/winter nights.