Talk about a winner, winner chicken dinner! This is one of the easiest oven-baked chicken dishes I’ve ever made. Lightly breaded chicken breasts baked with a slice of muenster cheese (or two if you like it reaaaal cheesy) and a pile of sliced mushrooms on top.
If you’re not familiar with muenster cheese (because I’ll be honest–I hadn’t even tasted it until a few years ago) it’s comparable to both white american cheese and sharp jack cheese, and is really smooth in texture (thanks wiki–all I knew what that is tasted good!) I don’t use it often, but apparently it melts easily and is therefore perfect for grilled cheese sandwiches, cheeseburgers, quesadillas, etc.
Dip each piece of chicken in milk, then in the bread crumbs. Season both sides of each breast with salt and pepper as well.
Coat a large skillet with olive oil and heat over medium-high heat. Lightly brown each side of the breasts.
Arrange chicken in a lightly greased 9X13 inch pan and top each breast with a slice of muenster cheese. Then top with sliced mushrooms (distribute evenly among breasts) and pour chicken broth over and around chicken.
Cover dish with aluminum foil and bake for 30 minutes. After 30 minutes remove foil and baste with any broth in the dish, then cook uncovered for another 15-20 minutes (making sure chicken is cooked through).
Season with additional salt and pepper if needed.**use two slices of cheese on each breast if you’d like it really cheesyServes 4