I volunteered to make a veggie dish for the Toddler's Thanksgiving feast at daycare. I decided to make the green bean casserole since I had heard it was easy. I had never actually made it before and had actually never even tried it. Well, when I was making the dish I decided to sample some of the onions. And I was hooked. I couldn't stop eating them. Right out of the can!
I had bought the bigger "stay fresh" pack of onions since I really didn't know how much I would need. I used about half the container for the green beans and decided to use the remaining half to crush and put on chicken. So I just whipped this together in a few minutes. It is simple and, as the Husband said, "it has a good taste." But I think I will eventually tweak the recipe to get even more flavor and depth. Let me know if you have any suggestions!
4 chicken breasts
1-2 C crushed french fried onions
salt and pepper
1 T dried parsley (AFC note: I added this for color!)
optional: 1 package sliced mushrooms and 1 sweet onion sliced into rings
- Pre-heat oven to 350 F and spray a baking dish with a non-stick spray.
- Spread the crushed onion onto a plate or parchment paper. Season the onion with salt and pepper and parsley.
- Wash the chicken in cold water and leave chicken damp. Alternatively, you can wash the chicken and then dip the chicken in a beaten egg or an egg white. The goal is to have the chicken damp in order to have the crushed onion stick to it.
- Roll the chicken in the crushed onion on both sides so the crushed onion sticks to the chicken breast.
- Place the onion covered chicken into the baking dish and cook the chicken for about 20 mins or until done (will vary depending on how thick your chicken is).
- To get a golden brown color, I stuck the chicken under the broiler for a few minutes after it had baked and was almost done.
Updated: I'm linking up to the linky party at Serenity Now!