"In cooking, as in all the arts, simplicity is a sign of perfection." - Curnonsky

Wednesday, January 1, 2014

Italian Chicken

Simmer breaded chicken in a tomatoey sauce seasoned with garlic, oregano and basil.  A sprinkling of cheeses gives it a fast final touch.
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 (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.


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