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Classic Italian Chicken Recipe

Classic Italian Chicken Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 45 min. YIELD:8 servings

Ingredients

  • 1 large 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

  • 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.
  • 2. 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 each: 257 calories, 14g fat (4g saturated fat), 81mg cholesterol, 430mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 19g protein

Reviews for Classic Italian Chicken

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MY REVIEW
foodmaniacs
Reviewed Sep. 5, 2010

"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."

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Wine Pairings

Full-Bodied White Wine

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