4 boneless skinless chicken breast halves (1 pound)
1 cup bread crumbs
4 eggs, beat
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
2 tablespoons tomato paste
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
1. Flatten each chicken breast half to 1/4-in. thickness. Dip chicken in egg mixture, then in bread crumbs to coat both sides; shake off excess.
2. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, sauté mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken.
3. Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.