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Italian Style Chicken

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  Whole chicken breasts 6 Small
  Dry bread crumbs 1 Cup (16 tbs)
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Eggs 3
  Water 1⁄4 Cup (4 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Condensed chicken broth 10 3⁄4 Ounce (1 Can)
  Shredded mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Canned mushroom stems and pieces 8 Ounce, drained and coarsely chopped (1 Can)
  Chili sauce 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Dried marjoram leaves 1 Teaspoon

Remove bones and skin from chicken breasts; cut each into halves.
Mix bread crumbs, walnuts and salt.
Beat eggs slightly; stir in water.
Coat chicken breasts with flour; dip into egg mixture.
Coat with crumb mixture.
Heat margarine and oil in 10-inch skillet over medium heat until hot.
Cook chicken, several pieces at a time, until golden brown, 2 to 3 minutes.
Place 6 chicken breast halves in each of 2 ungreased 12 x 7 1/2 X 1 inch baking dishes or 9 x 9 x 2 inch baking pans.
Pour broth into dishes; sprinkle with cheese.
Mix remaining ingredients; spoon over top.
Wrap, label and freeze no longer than 1 month.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4323 Calories from Fat 2172

% Daily Value*

Total Fat 249 g383.1%

Saturated Fat 53.1 g265.7%

Trans Fat 0.3 g

Cholesterol 1381.1 mg460.4%

Sodium 8460.9 mg352.5%

Total Carbohydrates 152 g50.8%

Dietary Fiber 18.8 g75.3%

Sugars 18.1 g

Protein 341 g681.5%

Vitamin A 105.9% Vitamin C 48.8%

Calcium 137.8% Iron 150.5%

*Based on a 2000 Calorie diet

Italian Style Chicken Recipe