Chicken Breasts

Hello, new to this forum and love all the great recipes and ideas!

Where I work I am able to get cases of boneless, skinless chicken breasts at a very good price. I'm looking for some new ways to prepare them. I'd also like to share a few of the recipes for them that I like.

MATTERHORN CHICKEN
4 chicken breasts
salt to taste
4 teaspoons chopped green onion
2 cups shredded Swiss cheese
corn flake crumbs
butter

Flatten chicken to 1/4" thick. Sprinkle with salt. Top each with 1/2 tsp. onion and 1/4 cup cheese. Fold chicken over filling. Secure with toothpicks. Roll in corn flake crumbs and brown in butter. Place in shallow pan and bake at 400 deg. until juices run clear (20-30 minutes).


CHICKEN "CASSEROLE"
1-2 cups chicken broth
4 chicken breasts
3 eggs, beaten
1/4 cup milk
1-1/2 cup cracker crumbs
3/4 cup shredded Parmesan cheese
4 slices Swiss cheese
1 lb. mushrooms, sliced

Cut each chicken breast in 3 slices. Mix milk and egg; soak chicken in this for 1 hour (then discard egg mixture). Remove chicken, roll in crumbs then brown in oil in a frying pan. Place chicken in 9 x 13 pan. Sprinkle with Parmesan cheese. Layer with mushrooms and Swiss cheese. Pour broth over the top. Bake at 350 35-45 minutes.


GARLIC CHICKEN
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced parsley
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup milk
6 chicken breasts
1/4 cup butter or margarine, melted
1-2 garlic cloves, minced
2 tablespoons lemon juice
paprika

In large plastic bag combine first five ingredients. Place milk in shallow bowl. Dip chicken in milk then place in bag and shake in the crumb mixture. Place in greased 9 x 13 pan. Mix butter, garlic and lemon juice. Drizzle over chicken. Sprinkle with paprika. Bake, uncovered, at 350 for 25-30 minutes or until juices run clear.