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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.Bobby S. Taylor, Michigan City, Indiana 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. Let stand for 5 minutes.
2. 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.
3. 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 cheeses. Yield: 4 servings.
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