Chicken Breasts a la Genoa

Ingredients:
2 whole boneless, skinless chicken breasts--flattened
1/2 cup grated parmesan cheese
2 eggs-well beaten
3/4 cup Japanese Panko Crumbs
1/2 cup canola oil
1/2 lb mushrooms--sliced
3/4 cup white wine--I add a little more because I like a lot of sauce!
4 slices monterey jack cheese

1. In 3 separate bowls, place parmesan, eggs and panko crumbs.
2. Press chicken into cheese covering both sides.
3. Remove and dip in egg and then panko crumbs.
4. Heat oil in a frying pan over medium heat.
5. Add chicken, sprinkle with garlic salt and brown on both sides (approx 2 mins each side)
6. Remove and place in a single layer on a baking pan.
7. To the hot frying pan, add mushrooms and wine. Saute about 5 mins.
8. Place a slice of Monterey Jack cheese on top of each breast and spoon mushrooms over chicken.
9. Add pan juices to baking pan.
10. Bake in 325 degree oven for about 30 minutes or until fork can be inserted with ease.
11. Garnish with lemon slices and parsley!!

I always make it with rice pilaf and asparagus...definitely try the trader joes wild rice pilaf, it is tasty!