Chicken Parmesan

¾ cup panko breadcrumbs, preferably whole-wheat

4 chicken breast cutlets (4 ounces each, about ½ inch thick), trimmed

4 tablespoons extra-virgin olive oil, divided

1 tablespoon minced garlic
¼ cup chopped onions (I like red)

1 can cream of chicken soup with herbs
1 soup can of water

¾ cup shredded part-skim mozzarella cheese

¼ cup grated Parmesan cheese
salt & pepper

Preheat oven to 400 degrees.

Season chicken with salt & pepper to taste.  Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat.

Heat 1½ tablespoons oil in a frying pan over medium-high heat; add half the cutlets and cook until crispy, 3 to 4 minutes per side. Transfer to a plate. Repeat with 1½ tablespoons oil and the remaining cutlets.  Add the remaining 1 tablespoon oil, garlic and onion to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in soup and water, bring to a boil over medium-high.   Pour into a baking dish sprayed with non-stick.  Nestle the cutlets into the sauce in the pan. Top with mozzarella and Parmesan. Transfer the pan to the oven and bake 15-20 minutes or until bubbly and cheese has melted.

Comments:  Due to a digestive problem I can no longer eat tomatoes but love Chicken Parmesan.  When I ran across a recipe for this delicious dish I decided to make it into one that I could actually eat without the tomatoes.  I did this by simply thinking with my taste buds, substituting the cream of chicken soup for the tomatoes.  And by using the soup with herbs it gave this dish a wonderful taste.  So, even if you still like your Chicken Parmesan with tomatoes, give this one a try too.  I don't think you'll be disappointed.