4 skinless chicken breasts
1 egg, beaten with 2 tbsp. water
Italian flavored bread crumbs (enough to coat chicken)
1/2 c. olive oil
2 cans Campbell's tomato soup
3/4 can water
1/2 tbsp. each dried or fresh thyme, oregano & sweet basil (crushed or chopped)
8 oz. shredded mozzarella

In electric frying pan heat oil. Coat chicken breasts with egg then roll in bread crumbs. Fry on medium heat until browned on all sides. Remove excess oil. Mix soup, water and herbs; pour over chicken.

Cover and simmer for 30 minutes. Remove lid and put 2 ounces mozzarella on each chicken breast (meat side up). Cover and shut off heat. Wait about 5 minutes for cheese to melt.

Tastes great served with steamed white rice and corn. Use sauce as gravy for rice.