Dip each boneless, skinless chicken breast in beaten eggs, then coat them with breadcrumbs.

In a large skillet, heat olive oil and butter over low heat.

Add minced garlic and crumble in the chicken bouillon cube.

Stir to combine and melt the bouillon cube.

Once the oil is hot, carefully add the breaded chicken breasts to the skillet.

Increase the heat to medium and brown the chicken on both sides until golden brown.

Lower the heat to medium-low and pour in the chicken broth.

Allow the chicken to simmer in the broth until heated through.

Once the chicken is cooked through, place a slice of Mozzarella cheese on top of each chicken breast.

Cover the skillet and let it sit for a minute or two until the cheese melts and becomes gooey.

Serve hot, and enjoy!