Italian Chicken

4 chicken pieces
1 onion, sliced
1 packet Maggi tomato soup
oil for frying
2 teaspoons oregano
1 clove garlic
1/2 cup grates parmesan

Roll chicken in flour and fry in oil until golden, toss in the onion and garlic, cook a couple of minutes.

Lift out chicken and drain on paper towel.

In a saucepan make up tomatoe soup as on the back of the packet. Bring to boil and stir in cheese until melted.

Meanwhile put the chicken in a casserole dish, pour over the tomato mixture and cook covered at 160C for at least 1 hour or until chicken is tender

Baste occasionally.

Serve over noodles with a tossed salad.