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 (12 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 the chicken in oil over medium heat for 4-5 minutes or until browned; drain. Remove and keep warm.
In the same skillet, combine 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.