Italian Style Chicken
|Whole chicken breasts||6 Small|
|Dry bread crumbs||1 Cup (16 tbs)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|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.