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Classic Italian Chicken

 Classic Italian Chicken
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.
8 ServingsPrep: 10 min. Cook: 45 min.


  • 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


  • 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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Classic Italian Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.