CHICKEN WITH MUSHROOMS AND MOZZARELLA

CHICKEN WITH MUSHROOMS AND MOZZARELLA 8 boneless, skinless chicken breasts (thin-sliced) 4 cups of sliced mushrooms (or more!) 2 cans of cream of mushroom soup (10 ¾ oz cans) 3/4 cup of chicken broth 1 cup of Italian flavored bread crumbs 1 cup of shredded mozzarella cheese 2 tablespoons of butter 3 eggs, beaten 2 teaspoons of olive oil 1 teaspoon of minced garlic 1 teaspoon of garlic powder 1 teaspoon of dry basil 1 teaspoon of dry rosemary Salt and black pepper to taste Preheat oven to 350 degrees F. In a large skillet, heat olive oil on medium heat. Add minced garlic and mushrooms to pan. Sprinkle salt and pepper to taste. Cook until mushrooms are soft and cooked through, approximately 5-7 minutes. Remove mushrooms from heat and evenly spread inside a large, deep baking pan. Meanwhile, heat butter in a large skillet on medium-high heat. Mix eggs with garlic powder, dry basil, and dry rosemary in a small bowl. Dip chicken in egg mixture, then coat both sides entirely with bread crumbs. Place chicken in pan, and cook chicken until golden brown on both sides, approximately 3-4 minutes per side. (Tip: make sure chicken is dry before dipping in egg mixture to ensure breading stays on while cooking!) When finished cooking, place chicken over mushrooms in baking pan. Mix cream of mushroom soup with chicken broth in separate bowl, and then pour over chicken. Then, evenly sprinkle mozzarella cheese over chicken. Bake in preheated oven for 25-30 minutes. Remove from oven and then serve