Tuesday, February 1, 2011

Crunchy Onion Chicken

Seriously??  It's been FOUR MONTHS since I posted anything here??  I should be ashamed.  And I am!

Last night, I tried this new recipe, which I tore out of a magazine a long time ago.  It was part of an ad for French's french fried onions.  Everyone liked it, so it has been deemed "a keeper."  As a side note, I have found that cooking meals for the brother-in-law who is snowed in with us and spending the week with us is really a joy.  Over the past ten years or so, he has probably only eaten the equivalent of about three months of home cooked meals... and so it's really been fun to cook meals and see his reaction over them.  I hope after experiencing compliment after compliment from him over my meals, it will remind me to be equally complimentary of meals that other people cook for me.  It really does a cook's heart good to be complimented and thanked.  :)


2-2/3 c. French's french fried onions (I used generic)

2 lb. boneless skinless chicken breasts

2 eggs, beaten

**Note:  I found this to not be enough french fried onions to completely coat the chicken breasts.  I guesstimated the chicken, so maybe I was using more than two pounds.  But just be advised that you may need more of the french fried onions than what is stated here.**

Crush french fried onions in plastic bag.  Dip chicken into egg; then coat in onion crumbs.  Bake 20 minutes at 400F until cooked through.

**Another note:  The chicken breasts I used were thick, and so I probably ended up doubling this baking time.  It was definitely at least 30 minutes.  Also, be sure to use a baking sheet with sides, because the french fried onions do produce grease.**


Stacey said...

I have seen this recipe and thought about trying it---I guess now that I know for sure that it is good I'll have to get the ingredients. Ok, maybe after the snow storm lets up!! :)

Vikki said...

I have an onion chicken recipe that I like even better than this one. :) The question is... Will I ever remember to post it??