Baked Onion Chicken | Chicken (White And Dark)

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Feb

2011

This recipe was submitted by one of our long time premium members and contributor, Dae Thomson of Marietta, Georgia. It's easy, quick and economical. Isn't that what we all want and need these days? Chicken is a sumptuous but economical meat. Adding French fried onions gives this chicken an extremely lovely taste and texture. A perfect Sunday or weekday family meal. Enjoy!

2 cups French Fried Onions (4 oz.)

2 tablespoons all purpose flour

4 boneless, skinless chicken breast cutlets

1 large egg, beaten

1 tablespoons water

Non-stick spray

1. Preheat oven 400*F.

2. Beat egg and water together and pour into a shallow bowl, ie: a pie plate.

3. Crush the fried onions with flour in a plastic bag, then pour into a separate pie plate.

4. Dip the chicken into egg mixture then coat with onion crumbs and place on a plate to set up.

5. Line a lipped baking pan with non-stick foil and lightly spray with non-stick spray.

6. Place cutlets in a single layer on the baking pan and bake 20-30 minutes or until cooked through.

Makes 4 servings.

Dae Notes:

If the cutlets are uneven in thickness, place them in a zipper bag and pound gently with a mallet to even out.

A dash of hot sauce to the egg mixture would add a zing.

My trick for lining a baking sheet is to turn the pan facedown on the counter, tear off enough foil to fit, then mold the foil to fit the parameters of the pan. Flip the pan over and gently press the fitted foil into the pan. Surprise! No torn foil!

Side dishes:

Rice, noodles, potatoes, small pasta, broccoli, green beans, peas and carrots, corn, green salad, applesauce, canned peaches, cranberry sauce.

This recipe will also work nicely with boneless pork chops, turkey breast cutlets and flat iron steaks.

Recipe courtesy of Dae Thompson of Marietta, Georgia.

Photo courtesy of tasteofhome.com.

Comments

DaeMac

I might add that this coating works well on pork chops and fish fillets. And for our vegan foodie friends, try this coating on slices of eggplant, it's really good!

Tuesday 22 March 2011, 02:15

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