Classic Italian Chicken

• 1 large egg
• 1 tablespoon plus 1/4 cup water, divided
• 1/2 cup seasoned bread crumbs
• 1 broiler/fryer chicken (2 to 3 pounds), cut up
• 2 tablespoons canola oil
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/4 cup chopped onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 cup shredded part-skim mozzarella cheese

1. In a shallow bowl, beat egg and 1 tablespoon water. Place the bread crumbs in another shallow bowl. Dip chicken in egg mixture, then coat with crumbs. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until browned; drain. Remove and keep warm.
2. In the same skillet, combine the soup, onion, garlic powder, basil, oregano and remaining water. Return chicken to pan. Cover and simmer for 40-45 minutes or until chicken juices run clear. Sprinkle with mozzarella cheese; cover and cook for 1-2 minutes or until cheese is melted. Sprinkle with Parmesan cheese.

egg, water, bread crumbs, chicken, canola oil, tomato soup, onion, garlic, basil, oregano, mozzarella cheese

Taken from www.tasteofhome.com/recipes/classic-italian-chicken/ (may not work)