betty's italian crumbed zucchini chicken

Name: Betty's Italian crumbed zucchini chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tablespoon(s) oil; 1 whole chicken cut up or 6 maryland legs (legs and thighs connected); 1 package(s) italian style tomato soup; 1 1/2 cup(s) hot water; 2 clove(s) of garlic, crushed; 2 zucchini's, grated and liquid sqeezed out; 1 cup(s) breadcumbs; 1 teaspoon(s) italian herbs; 1/2 cup(s) grated tasty cheese

2 Pinches

Betty Bramanis

Sydney

Updated on Jun 29, 2020

An easy tomato sauce poured over browned (pan fried) chicken, topped with Italian flavoured breadcrumbs, cheese and grated zucchinis (mixed) then baked to perfection. Serve with a light salad and garlic bread and a great way to use some of those zucchini's from the garden in a different way.

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prep time 30 Min

cook time 30 Min

method Bake

yield 6 adults

Ingredients

1 tablespoon oil
1 whole chicken cut up or 6 maryland legs (legs and thighs connected)
1 package italian style tomato soup
1 1/2 cups hot water
2 cloves of garlic, crushed
2 zucchini's, grated and liquid sqeezed out
1 cup breadcumbs
1 teaspoon italian herbs
1/2 cup grated tasty cheese

How To Make betty's italian crumbed zucchini chicken

Step 1

Heat the oven to 375oF/180oC. Heat the oil in a pan and brown the chicken on both sides and place into an oven proof dish (I use my large pyrex rectangular dish).

Step 2

Mix the soup, water and garlic in a large measuring jug (4 cup capacity) or a medium sized bowl and pour over the chicken.
Step 3

Mix the breadcrumbs, grated cheese and zucchini's and gently pat on the chicken. Bake in the prepared oven for 30 minutes OR until the chicken is fully cooked.
Step 4

Let stand for 5 - 10 minutes (I use this time to heat some garlic bread and make a quick salad) and serve.
Step 5

This is can be made the day before and re-heated. Please use the oven to re-heat or the crunchy topping goes soggy.
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