Italian Chicken

Name: Italian Chicken
Ingredients: 1 large 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 shredded part-skim mozzarella cheese

11 ingredients

3 steps

Ingredients

1 large 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 shredded part-skim mozzarella 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.