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Italian Chicken

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 vegetable 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 mozzarella cheese
Shredded Parmesan cheese

In a shallow bowl, beat egg and 1 tablespoon water. Place the bread

Printed from tasteofhome.com Oct 13, 2008

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Italian Chicken cont.

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.