Italian parmesan crusted chicken breasts

(Assuming you have your oil pre-heating)... Clean chicken breast, removing any fat. Split the breast in half, if it isn't cut thin already. Set to the side.

In a bowl, combine the garlic and heavy cream. Stir. Set to the side.

In a baggie, crunch the French fried onions with bottom of butter knife or rolling pin. Set to the side.

Combine the oregano, sweet basil, flour, parmesan cheese and the French fried onions. Mix all ingredients together, but, keep spread loosely on a plate for battering. Set to side.

Sprinkle both sides of chicken breast with black pepper, cayenne pepper, garlic and season all salt.

Dip seasoned chicken breasts into the heavy cream and garlic mix, completely submerging them.

After dipped in cream, batter with French fried onion mix.

Set in oil. Fry about 5 minutes each side, until golden brown on both sides.

Once chicken is done frying, set on plate with paper towels to soak up residual oil.

Coat top of chicken breast with Campbell's cream of chicken and chopped green onion. Serve with your favorite side. Enjoy!