Tuesday, March 6, 2012

Crispy Onion Chicken

I got this recipe from the February-March 2011 issue of Taste of Home.


1/2 cup butter, melted
1 Tbs Worcestershire sauce
1 tsp ground mustard
1/2 tsp garlic salt (I used garlic powder and sprinkled some salt.)
1/4 tsp pepper
1 can (6 ounces) cheddar or original french-fried onions, crushed (I used a 6-ounce bag of original french-friend onions.)
4 boneless, skinless chicken breast halves

1.  Preheat oven to 350 degrees.  Grease a 9-inch square baking pan.
2.  In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt, and pepper. (I microwaved the butter in the shallow bowl and added the other ingredients to it.)  In another shallow bowl, add 1/2 cup fried onions.  Dip chicken in the butter mixture, then coat with onions.
3.  Place the chicken in the greased baking dish.  Top with the remaining onions; drizzle with any remaining butter mixture.
4.  Bake, uncovered, at 350 degrees for 30-35 minutes or until chicken juices run clear.

We really enjoyed this chicken.  I think I may have cooked it a little longer than the 35 minutes (but not by much).  The chicken, even the thick breasts, were done perfectly while the onions were somewhat overdone, but not burnt.
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