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Italian-Style Chicken


  • 6 small whole chicken breasts (about 4 lb.)
  • 1 cup dry bread crumbs
  • 1/2 cup finely chopped walnuts
  • 1 tsp. salt
  • 3 eggs
  • 1/4 cup water
  • 3/4 cups all-purpose flour
  • 1/4 cup margarine or butter
  • 1/4 cup vegetable oil
  • 1 can (10.75 oz.) condensed chicken broth
  • 1 1/2 cups shredded mozzarella cheese
  • 1 can (8 oz.) mushroom stems and pieces, drained and coarsely chopped
  • 1 cup chili sauce
  • 1/2 cup dry white wine
  • 1 tsp. dried marjoram leaves


Cut chicken breast in half. 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 baking pans. Pour broth into dishes; sprinkle with cheese. Mix remaining ingredients; spoon over top. (To serve 1 dish immediately, cook uncovered in 375 degree F oven until chicken is done, about 30 minutes.) Wrap, label and freeze the other dish no longer than 1 month.


To serve the frozen dish: About 1 1/2 hours before serving, remove from the freezer and unwrap. Cover and cook in 375 degree F oven about 40 minutes. Uncover and cook another 30 minutes.

Source: Betty Crocker's Working Woman's Cookbook

By LovingLynden from Lynden, WA


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