- 6 skinless, boneless chicken breasts
- 1 1/2 cups milk
- 2 cups dried bread crumbs, seasoned
- 6 slices Muenster cheese
- 1 cup fresh sliced mushrooms
- 1/2 cup chicken broth
- Preheat oven to 350 degrees F (175 degrees C).
- Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9×13 inch baking dish.
- Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
- Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.