You know how you make dinner and there’s always that one person who won’t eat what you prepared?
Um, that won’t happen with this chicken. My kids and husband devour this chicken. I’ve doubled the recipe and still wound up without leftovers. I’m not kidding.
The recipe calls for 1 pound of chicken breasts, but I’ve found that the chicken breasts I’ve been getting recently are so HUGE that I can split one breast into 4 pieces without anyone feeling cheated. I butterfly them, then split each butterflied half into 2 pieces. They cook better this way too because they aren’t too thick to cook evenly.
1 lb. boneless, skinless chicken breasts
1 can french fried onions
1/4 c flour
1/2 t garlic powder
Salt & pepper to taste
1 t water
2 T butter, melted
Preheat oven to 350°F. Lightly grease a 9×13 casserole dish, set aside.
Pound chicken breasts out to 1/4 inch thickness, if needed, and set aside.
In a large plastic bag, place onions, flour, garlic powder, salt & pepper. Crush and mix the contents together well. (Use your hands – you don’t have to pulverize the onions, but do break them up well.)
In a small bowl, mix together egg & water to form an egg wash.
One at a time, dip chicken in egg mixture and place in the bag with the onion mixture. Toss the chicken, and press the onion mixture onto the chicken. Remove chicken from the bag and place in casserole dish. Repeat until all chicken is coated.
Press any leftover onion mixture onto tops of chicken breasts, filling in any areas where the coating is light. Sprinkle melted butter over the chicken breasts.
Bake for 25-30 minutes until chicken is done and coating is golden brown.
Serve & enjoy!
Printable Recipe here.