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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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