November 19, 2007


Crunchy Onion Chicken (Cox News Service, November 19, 2007)

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

Preheat the oven to 400. 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.

Crappy country--great casserole topping.

Posted by Orrin Judd at November 19, 2007 1:33 PM
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