Friday, February 05, 2010

Crunchy Onion Chicken

I have often posted recipes for Thanksgiving leftovers...what to do with cranberry sauce, turkey meat, even mashed potatoes. But what the heck do you do with half a container of those French's onion rings? (You know...the things that are on the top of green bean casserole.)

First off, even if you find them in January, you don't really worry about their freshness. Plenty of preservatives to keep them...ahem...fresh. Just grab a chicken breast or two and whip this up. I have to admit it provides a pretty tasty crispy crust.

Crunchy Onion Chicken
Makes 4 servings.

2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

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