2 lb. chicken breasts
1 egg + 1 tbsp. water
1/2 c. Italian bread crumbs
1 can tomato soup
1/4 c. water
1/2 tsp. garlic powder
1/4 c. chopped onion
1/4 c. chopped celery
Mozzarella cheese

Beat egg with 1 tablespoon water; dip chicken breasts into egg, then roll in bread crumbs. Brown chicken in oil, being careful not to burn. Mix soup with 1/4 cup water, along with celery, onion and garlic powder. Place chicken into a baking dish; pour soup mixture over meat. Cover.

Bake at 350°F for about 45 minutes. Cover chicken with Mozzarella cheese; heat until cheese is melted.