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Crunchy Onion Chicken
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Cuisine: Main Dish
From Market to Kitchen: 5:30 Challenge / 5 INGREDIENTS / 30 MINUTES
TONIGHT'S SOLUTION: Crunchy Onion Chicken
TO MAKE THE MEAL: Green beans and buttered pasta
Liz Jarnagin of Monroe writes, "Like most people, I buy fried onions once a year to put on top of green bean casserole. I had already considered using them in place of bread crumbs in meatloaf or meatballs, but I hadn't even thought of coating chicken with them until I saw a recipe on that can, which I adapted into the one below. To my surprise, the chicken was delicious."
Slicing the chicken breasts lengthwise to make them thinner and more uniform resulted in a more reliable cooking time. Alternatively, you can pound the chicken for more even thickness, and cut in half horizontally so it's easier to work with.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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Crunchy Onion Chicken
1 (6-ounce) can French's French Fried Onions
1 egg, beaten
1 teaspoon mustard
1/4 cup all-purpose flour
1 pound boneless, skinless chicken breasts
Instructions:
Preheat the oven to 400 degrees.
Crush onions in plastic bag or with rolling pin. Mix egg and mustard until well-combined.
In 3 shallow bowls, separately place flour, egg mixture and onions. Dredge chicken first in flour, then egg and then onions, pressing firmly to get onions to adhere. Place on cookie sheet and bake for 20 minutes or until cooked through.
Crush onions in plastic bag or with rolling pin. Mix egg and mustard until well-combined.
In 3 shallow bowls, separately place flour, egg mixture and onions. Dredge chicken first in flour, then egg and then onions, pressing firmly to get onions to adhere. Place on cookie sheet and bake for 20 minutes or until cooked through.
Nutrition:
Per serving: 314 calories (percent of calories from fat, 31), 31 grams protein, 22 grams carbohydrates, 1 gram fiber, 11 grams fat (4 grams saturated), 126 milligrams cholesterol, 327 milligrams sodium.
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