Jody'S Italian Chicken

• 2 lb. chicken breasts, deboned
• 2 eggs, beaten
• 1 Tbsp. milk
• 1 c. Italian bread crumbs (approximately)
• 1/2 c. margarine
• 2 Tbsp. lemon juice
• 1 c. chicken broth (from boiling the bones) or use bouillon
• 1 c. mushrooms (optional)
• 2 Tbsp. Parmesan cheese

1. Bone chicken breasts and cut meat into 1 or 2 inch pieces. Soak chicken pieces in egg and milk for one hour.
2. While chicken is cooking, boil the bones for broth.
3. Roll chicken pieces in bread crumbs.
4. Brown chicken pieces in margarine.
5. Put chicken pieces in casserole dish.
6. Sprinkle with lemon juice and Parmesan cheese. Cover with mushrooms and chicken broth.
7. Bake at 350u0b0 for 30 minutes or longer.
8. Baste with stock while baking and add more lemon juice or cheese to suit your taste.
9. Serves 4 to 6. Serve with rice and tossed salad.
10. Can be frozen.

chicken breasts, eggs, milk, italian bread crumbs, margarine, lemon juice, chicken broth, mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935409 (may not work)