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Italian Chicken
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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 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |