Ingredients:
1 egg
2 tablespoons water
2/3 cup dry bread crumbs
1 envelope onion soup mix
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)
1-1/2 cups spaghetti sauce
1 can (7 ounces) mushroom stems and pieces, drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions:
In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, soup mix and pepper. Dip chicken in egg mixture, then coat with crumb mixture.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 22-25 minutes or until juices run clear.
In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until sauce is bubbly and cheese is melted.
Comments:
I left out the mushrooms, but otherwise followed this recipe pretty well. It's like chicken Parmesan with an onion kick. I don't know that I like it, but Adam thought it was ok. I'm not a big fan of onion...
And no, I didn't make that bread. It's a new thing that was on sale at the store this week - La Brea bread in the freezer section. It's fabulous, but a bit steep at its regular price.
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