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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Beat egg and 1 tablespoon water. Roll chicken in egg mixture, then crumbs. Then brown chicken. Pour off fat. Stir in soup, 1/4 cup water, onion and seasonings. Cover; cook over low heat 45 minutes or until done. Stir occasionally. Sprinkle with cheese; heat until cheese melts. Serve with grated Parmesan cheese and additional oregano leaves.