1 tablespoon vegetable oil
2 tablespoons dry white wine
1 pound skinless, boneless chicken breast halves
1 1/2 teaspoons chicken bouillon granules
1 cup shredded mozzarella cheese
1 cup sliced fresh mushrooms
1 cup sliced ripe tomatoes
4 small fresh corn tortillas
2 eggs
2 tablespoons butter
In a small bowl, lightly coat vegetable oil, wine, chicken and bouillon granules with chicken bouillon. Salt the chicken breasts to prevent sticking.
Heat the oven to 375 degrees F (190 degrees C). Season with cooking spray.
Place in a 9x13 inch baking dish. Season with mushrooms, tomatoes, corn, cheese and mushrooms. Flatten and discard.
Bake for 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C) and bake 5 minutes.
Place the chicken breasts on a medium serving plate, brush with butter. Top with cheese and mushrooms. Drizzle with egg and pour over chicken breasts. Sprinkle with butter. Serve.