6 boneless skinless chicken breasts
3 eggs
1 can Italian style bread crumbs (Progresso)
1 (22 oz.) can tomato soup (family size)
1/2 can water (use empty soup can)
2 tsp. pepper
1 whole yellow onion
1 tbsp. butter
3 cups canola oil (or enough to fill the skillet half way)

Preheat oven to 350°F.

Get a dish and beat eggs together, put a 2-inch layer of breading in another dish. Heat oil in skillet on medium high until hot. Coat chicken in egg then coat heavily in breading and put in skillet. Brown on both sides and cook until no longer pink inside.

Place chicken in a baking pan, flat. Mix tomato soup in bowl with half of a can of water and season with pepper. Slice onion thinly and sauté in butter until translucent. Put cooked onion in tomato soup mixture. Pour tomato soup mix over chicken in baking pan, sprinkle more bread crumbs over chicken and bake for 20 minutes.

Serves 6.

Submitted by: Kristi Esch