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betty's italian crumbed zucchini chicken

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

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.

►
yield 6 adults
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For betty's italian crumbed zucchini chicken

  • 1 Tbsp
    oil
  • 1
    whole chicken cut up or 6 maryland legs (legs and thighs connected)
  • 1 pkg
    italian style tomato soup
  • 1 1/2 c
    hot water
  • 2 clove
    of garlic, crushed
  • 2
    zucchini's, grated and liquid sqeezed out
  • 1 c
    breadcumbs
  • 1 tsp
    italian herbs
  • 1/2 c
    grated tasty cheese

How To Make betty's italian crumbed zucchini chicken

  • 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).
  • 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.
  • 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.
  • 4
    Let stand for 5 - 10 minutes (I use this time to heat some garlic bread and make a quick salad) and serve.
  • 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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