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| Photo courtesy of the Cooking Corner. |
A few weeks ago our son found one of those "back of the box" recipes that worked out really good with chicken breasts. It was on the back of the French's onions box (the one that's a classic in green bean casserole).
In this recipe you use an egg to coat the chicken pieces and then they are rolled in crushed french fried onions for a coating. That's not hard at all. The chicken was tender inside with a nice crunch on the outside. This was a quick and easy dinner.
Crunchy Onion Chicken Tenders
2 cups (4 oz.) French Fried Onions
2 T. flour
4 boneless chicken breasts, cut in half
1 egg beaten
Crush onion rings with flour in a plastic bag.
Dip chicken in egg. Place in plastic bag and coat in onion crumbs. Press firmly.
Bake at 400 for 20 minutes or until no pink in center.
Note: additional onions may be needed depending on size of chicken pieces.
Note: additional onions may be needed depending on size of chicken pieces.
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| Chicken just out of the oven. |
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