Yield: 1 Servings
|3 \N||Chicken breasts, boneles, skinless|
|2 cups||Dry bread crumbs|
|½ teaspoon||Italian Seasoning|
|½ teaspoon||Seasoned Salt|
|1 pack||(4 oz) Shredded mozarella cheese|
|1 can||Condensed cream of chicken soup|
|½ \N||Soup can milk|
|\N \N||Oil and margerine, for browning|
|2 \N||Eggs, beaten|
Mix together bread curmbs, Italian seasoning, and seasoned salt. Cut breast pieces in half, for 6 halves. Dip each breast piece first in egg, then in seasoned crumbs. Brown in a mixture of half oil/half margerine. Transfer to an oblong casserole dish.
Top browned chicken pieces with mozarella cheese. (I made sure there was an even layer of mozarella with no chicken showing.) Mix together the soup and milk and pour over chicken.
Bake, uncovered in a 400 degree oven for about 25 minutes.
Notes: Kenny and I both liked this, as did my next-door neighbors who got the leftovers. It made 6 large pieces, which is more than Kenny and I could eat...and my neighbors were happy to get the remnants. This was really good.
Next time: I'm going to try sprinkling the bare chicken with the spices, browning it without the breading, and see how that turns out. (Not for flavor, but to reduce calories. Kenny is getting a definite pouch!!!) By the way, I cut and pasted three different recipes to come up with this, so I feel like it is my own creation.
Posted to EAT-L Digest 11 Sep 96 From: "Sharon H. Frye" <shfrye@...> Date: Wed, 11 Sep 1996 18:45:12 EDT