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Classic Italian Chicken Recipe

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Bobby Taylor of Michigan City, Indiana simmers breaded chicken in a tomatoey sauce seasoned with garlic, oregano and basil. A sprinkling of cheeses gives it a fast final touch.

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Classic Italian Chicken Recipe

Prep: 10 min. Cook: 45 min.

Yield: 8 Servings

10 45 55

Ingredients

1 egg
1 tablespoon plus 1/4 cup water, divided
1/2 cup seasoned bread crumbs
1 broiler/fryer chicken (2 to 3 pounds), cut up
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup (4 ounces) shredded part-skim mozzarella cheese
Shredded Parmesan cheese

Directions

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.

Nutritional Facts 1 serving (1 each) equals 257 calories, 14 g fat (4 g saturated fat), 81 mg cholesterol, 430 mg sodium, 12 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Italian Chicken in Quick Cooking July/August 2005, p60

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Classic Italian Chicken

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(1-1) of 1 reviews

Reviewed on Sep. 05, 2010 by foodmaniacs

With it's easy 10 minute set-up I was able to whip up a bunch in just 13 minutes. But, even though they were fast and easy to make, they weren't the best, while they weren't horrible either. I recommend for someone who doesn't have alot of time to fix something and wants an okay meal.