Place eggs in a large dish. Beat eggs with a whisk or fork, and then add salt and garlic powder.

Place chicken in egg mixture and allow to “marinate” for 1 hour.

Place breadcrumbs in a shallow dish.

Remove chicken from egg mixture, gently shaking off any excess egg.

Dredge each chicken breast in breadcrumbs until lightly coated on both sides.

Melt 3 tablespoons of butter in a large skillet over medium-high heat. Sautee breaded chicken breasts in butter until golden on each side (about 2-3 minutes per side). The chicken breasts do not need to be entirely cooked through, because they will continue baking in the oven.

You will probably need to brown the chicken in batches, because you don’t want to overcrowd the skillet by placing all of the chicken in the skillet at once. Each time you add new chicken to the skillet, you will probably need to add a tablespoon or two of butter to the skillet.

Transfer browned chicken to a 9 x 13-inch baking dish that has been sprayed with cooking spray. Save the remaining butter that’s left in the skillet.

Sautee mushrooms in the butter that’s left in the skillet.

Spread sautéed mushrooms over top of the chicken in the baking dish.

Place ½ of a slice of cheese over each chicken breast. Pour chicken broth over all and cover tightly with foil.

Bake, covered, at 350 degrees F for 20 minutes. Remove foil, and return chicken to oven (uncovered) for an additional 10 minutes, or until chicken is cooked through.

Squeeze lemon juice over chicken just before serving.