You can’t go wrong with this Italian-inspired dish: breaded chicken, parmesan, tomato sauce and mozzarella. Serve as a main dish as is or on a Panini. Make extra sauce for your other Italian-inspired dishes!
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| Boneless Chicken Breasts | 20 x 125 g | 20 x 4 oz |
| Breadcrumbs | 270 g | 9 oz |
| Parmesan Cheese, shredded | 180 g | 6 oz |
| Eggs, beaten | 8 each | 8 each |
| Spanish Onion, chopped | 450 g | 15 oz |
| Garlic, minced | 30 mL | 2 tbsp |
| Thyme, crushed | 10 mL | 2 tsp |
| Basil, crushed | 10 mL | 2 tsp |
Campbell’s® Condensed Tomato Soup
1.5
L
48
oz
|
||
| Tomato Paste | 720 g | 24 oz |
| Water | 750 mL | 3 cups |
| Mozzarella Cheese, shredded | 360 g | 12 oz |
| Instructions |
| 1. Prepare chicken: Combine "crumbs and parmesan cheese". Dip chicken in egg and then "crumbs to coat". Refrigerate overnight if possible. |
| 2. Prepare sauce: Sauté onions and garlic in small amount of vegetable oil. Stir in thyme, basil, soup, paste, and water. Simmer 30 minutes. |
| 3. Brown chicken in skillet until brown on both sides. Place in baking dish and put mozzarella cheese evenly over each portion. Pour sauce over top. Bake uncovered at 350º F (180º C) for 30 – 40 minutes. |
