Betty's Italian crumbed zucchini chicken

Betty's Italian Crumbed Zucchini Chicken

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Betty Bramanis

By
@RecipesandSmallTalk

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6 adults
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 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

Step-by-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).
  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.

Printable Recipe Card

About Betty's Italian crumbed zucchini chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Diabetic Low Fat Soy Free
Other Tags: For Kids Healthy



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