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Italian Chicken

 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.—Bobby S. Taylor, Michigan City, Indiana
8 ServingsPrep: 10 min. Cook: 30 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. Let stand for 5 minutes.
  • In a large skillet, fry chicken in oil until golden brown on all
  • sides. Reduce heat to medium; cook until a thermometer reads
  • 180°, about 15 minutes.
  • Meanwhile, in a small saucepan, combine the soup, onion, garlic
  • powder, basil, oregano and remaining water. Bring to a gentle boil
  • over medium heat. Reduce heat; cover and cook for 3-5 minutes or
  • until onion is tender. Serve chicken with sauce; sprinkle with

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Italian Chicken (continued)

Directions (continued)

  • cheeses. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.