Boulder Chicken

3 whole boned and skinned chicken breasts

4 large eggs -- well beaten

seasoned bread crumbs 1/2 stick butter, maybe a little more

1/2 lb 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 saute 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, cheese. Repeat layers. Pour broth over all. Top with additional bread crumbs. Bake, uncovered, for 25 minutes at 350.