10 skinless, boneless chicken breast halves
2 eggs, beaten
2 tablespoons yellow mustard
salt and pepper to taste
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a single layer in a single shallow dish or bowl.
Place the eggs in the bottom of the shallow dish or bowl and cover with the beaten egg. Spoon mustard over chicken breasts. Sprinkle with salt and pepper.
Cover dish or bowl with aluminum foil and refrigerate overnight. After one hour, turn chicken breasts and place in the oven.
When the chicken is cool, preheat oven to 350 degrees F (175 degrees C).
Spread 1/2 of the cheese over all and sprinkle with remaining egg. Place chicken breasts in the oven and cook 5 minutes in the preheated oven, until they are cooked through.
When chicken is cooked through, spread the remaining cheese over the chicken in the pan and sprinkle with remaining egg. Arrange chicken on top of each other. Return chicken breasts to foil foil and place the rest of the cheese on top. Cover and refrigerate.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and juices run clear.