Nona's Italian Country Chicken Recipe

6 boneless, skinless chicken breasts, quartered (about 2 1/2 pounds total)
3 eggs, beaten
2 1/2 cups Italian breadcrumbs
1/2 cup, plus 1-2 tablespoons butter, divided
2 tablespoons extra virgin olive oil
1 1/2 teaspoons dried Italian seasoning
2 large green peppers, thinly sliced
1 (7-ounce) can sliced mushrooms, drained
2 cups chicken broth
2 cups Monterey Jack cheese
1 (2.8-ounce) can French’s Original French Fried Onions

1. Soak chicken breasts in beaten eggs overnight.
2. Preheat oven to 350F.
3. Coat chicken pieces with breadcrumbs. In a large skillet, melt 1/2 cup butter over medium heat until golden brown. Add half the chicken and cook about 2 minutes per side. Repeat until all chicken is browned, adding 1 to 2 tablespoons additional butter, if needed. Transfer chicken to a 13-by-9-inch baking pan.
3. Add olive oil and Italian seasoning to pan drippings and heat over medium heat. Add peppers and cook 12 minutes or until richly brown and caramelized, stirring frequently. Sprinkle peppers and mushrooms evenly over chicken. Deglaze the pan with some of the chicken broth and pour over all. Add remaining chicken broth. Top with cheese. Bake, uncovered, 30 minutes. Sprinkle onions evenly over all and bake 15 minutes or until golden. Serves 6.