Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea EGG 1/2 ts GARLIC POWDER
2 tb WATER 1/2 ts BASIL
3 lb CHICKEN 1/2 ts OREGANO
3/4 c ITALIAN FLAVOR BREAD CRUMBS 10 1/2 oz CN TOMATO SOUP
3 tb VEGETABLE OIL 1/2 cn WATER (SOUP CN)
1 ea SMALL ONION, CHOPPED 1/2 c GRATED MOZZARELLA CHEESE

COMBINE EGGAND WATER IN A MEDIUM BOWL. ROLL EACH CHICKEN PART IN THE
MIXTURE, THEN ROLL IN THE BREAD CRUMBS. IN A LARGE SKILLET LIGHTLY BROWN
THE THE CHICKEN IN HOT OIL. COMBINE ONION, GARLIC POWDER, BASIL, OREGANO,
SOUP AND WATER. DRAIN ALL EXCESS GREASE FROM CHICKEN AND POUR THE SOUP
MIXTURE OVER THE CHICKEN. COVER AND SIMMER FOR 45 MINUTES OVER MEDIUM LOW
HEAT. REMOVE CHICKEN FROM HEAT. SPRINKLE CHICKEN WITH CHEESE. THIS DISH IS
GOOD SERVED WITH RICE, ITALIAN BREAD AND A TOSSED SALAD.

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