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
cheese
Method:
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.