Who says that fried onions are only for green bean casserole? This is probably one of my families’ favorite baked chicken recipes. The onions make such a fabulous coating for the chicken and the yummy flavors from the sauce take it right over the top.
You could also cut the chicken up into strips to make chicken fingers. My family dips this chicken in ketchup, but I think it doesn’t need any more flavor. To each their own I guess.
One of the keys to cooking chicken breast in any recipe is to pound it out into an even thickness. To me there is nothing worse than chicken overcooked in that thin part and cooked, but rubbery in the big thick part. Pounding it out takes care of this and tenderizes it at the same time. Plus, it is a good way to get your aggressions out safely. Not that any of us have any of those, right?
Source: Taste of Home
- ½ cup butter, melted (I sometimes do a little less or do half olive oil)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- 1 can (6 ounces) french-fried onions, crushed
- 4 boneless skinless chicken breast halves - pounded thin
- Melt butter in a shallow bowl and then add Worcestershire, mustard, garlic salt and pepper. In another bowl add ½ cup of the fried onions.
- Dip the chicken in the butter mixture and then the onions to give it a good coating. Place the chicken in a greased baking pan. Top with the remaining onions and drizzle with remaining butter mixture.
- Bake uncovered at 350 for 30-35 minutes.
This post has been linked up with Buns in My Oven What’s Cookin’ Wednesday