Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 tablespoon plus 1/4 cup water, divided

  3. 1/2 cup seasoned bread crumbs

  4. 1 broiler/fryer chicken (2 to 3 pounds), cut up

  5. 2 tablespoons canola oil

  6. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  7. 1/4 cup chopped onion

  8. 1/2 teaspoon garlic powder

  9. 1/2 teaspoon dried basil

  10. 1/2 teaspoon dried oregano

  11. 1 cup (4 ounces) shredded part-skim mozzarella cheese Shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a shallow bowl, beat egg and 1 tablespoon water. Place the bread crumbs in another shallow bowl. Dip chicken in egg mixture, then coat with crumbs. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until browned; drain. Remove and keep warm. In the same skillet, combine the soup, onion, garlic powder, basil, oregano and remaining water. Return chicken to pan. Cover and simmer for 40-45 minutes or until chicken juices run clear. Sprinkle with mozzarella cheese; cover and cook for 1-2 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 4 servings.


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