Slice the chicken breasts into serving-size pieces.

Place the chicken pieces in a shallow dish and cover them with the beaten eggs.

Let the chicken marinate in the eggs for 1 hour in the refrigerator.

After marination, remove the chicken from the refrigerator.

In a frying pan, sauté the sliced mushrooms until tender.

Set aside.

Roll each chicken piece in Italian breadcrumbs until well coated.

In a large frying pan, melt the margarine over medium heat.

Fry the breaded chicken pieces in the melted margarine until golden brown, about 10 minutes.

Preheat your oven to 325°F (160°C).

Transfer the fried chicken pieces to a 9 x 13 inch baking dish.

Arrange the sautéed mushrooms on top of the chicken in the baking dish.

Bake in the preheated oven for 10 to 15 minutes.

Remove the baking dish from the oven and place slices of Mozzarella cheese on top of the chicken and mushrooms.

Return the baking dish to the oven and bake for an additional few minutes, until the cheese is melted and bubbly.

Serve hot and enjoy your Mozzarella Mushroom Chicken Bake!