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.