1/2 cup panko bread crumbs
1/4 cup all-purpose flour
1 teaspoon Italian Seasoning Blend
1/2 teaspoon Garlic Salt
4 boneless, skinless chicken breasts
1 tablespoon butter OR margarine
2 tablespoons corn oil
2 cups (8 ounces) sliced fresh mushrooms
1 jar (14 ounces) marinara OR spaghetti sauce (1-1/2 cups)
4 slices provolone OR mozzarella cheese
Parmesan cheese, shredded, as desired
Beat egg in a shallow bowl. Combine panko, flour, Italian herb seasoning and garlic salt in a separate shallow bowl. Dip each chicken breast in egg and then in crumbs, covering both sides.
Heat butter and oil in large skillet and add chicken. Cook 5 to 7 minutes, turning once, until chicken is browned. Remove chicken to a platter. Sauté mushrooms in skillet, stirring often, for about 5 minutes. Add marina sauce and mix well. Place chicken breasts on top of sauce; top each with slice of cheese. Cover and cook over low heat for 5 to 8 minutes, until chicken is cooked through.
Top with Parmesan cheese, if desired.