Boulder Chicken

Yields:	4 servings
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3	each	chicken breast halves, boneless and skinless
4	large	eggs	well beaten
1	x	seasoned dry bread crumbs
1/2	stick	butter
1/2	pound	mushrooms	sliced
8	slices	provolone cheese
1 1/2	cups	chicken broth

Cut chicken into bite-sized pieces.

Add chicken pieces to eggs, marinate overnight in covered bowl.

The next day, roll chicken in crumbs.

Heat half of the butter (more can be added if needed).

Slowly sauté chicken over ow-medium heat until the chicken is white, turning frequently, about 15 minutes until golden brown.

Remove chicken to warm plate.

Saute the mushrroms in remaining butter.

In a 3 qt. ungreased casserole, layer chicken pieces mushrooms and cheese.

Repeat layers.

Pour broth over all.

Top with additional bread crumbs.

Bake, uncovered, for 25 minutes at 350F.

I like to add a tsp of Nutmeg and a little less sugar.