Crunchy Onion Chicken

Quick and easy: use French's Cheddar Fried Onions (or plain fried onions -- my son, Simon, is allergic to milk products, so I use plain for him). Put them in a plastic bag and crush them (I tend to use slightly more than called for by the recipe). Take boneless, skinless chicken breast, dip in beaten egg, and coat with fried onions. Spray a baking pan (I prefer glass or stoneware, but metal would work as well) with non-stick cooking spray and add coated chicken. I bake it for 30 minutes at 425 degrees, which differs from the original recipe. I also put aluminum foil over the chicken once it has browned to my liking to keep it from burning. Add sides and rolls, and you're done! We like au gratin potatoes, broccoli, and crescent rolls.

Here's the "official" recipe:

1 1/3 cups French's Original or Cheddar Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

Preheat oven to 400 degrees F.

Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.

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

Bake at 400 degrees F for 20 minutes or until no longer pink in center.

Servings: 4
Source: French's