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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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