Stuck In A Dinner Rut? Fix Chicken This Way And Your Will Not Be Sorry!
Ever had chicken that was cooked and so dry you could barely swallow it? Yeah me too! It was like eating particle board. Have you ever been the one to cook it like that? Guilty and so embarrassed. I love that with this recipe you know you are going to consistently get perfect chicken that is so tender it almost melts in your mouth. Who knew that the French Fried Onion rings were great for things other than the classic bean dish!
I am going to have to pick up a canister to keep on hand for this simple yet elegant chicken.
Crispy Onion Oven Baked Chicken
Ingredients:
- 1 (6 ounce) container French-fried onions
- 2 tablespoons all-purpose flour
- 1/3 cup olive oil
- 1/4 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1-1/2 pounds boneless, skinless chicken breast halves
- salt and pepper, to taste
Directions:
- Preheat oven to 375 degrees F. Generously coat a large rimmed baking sheet with non-stick cooking spray.
- Place the French-fried onions in a large, sealed plastic storage bag and use a rolling pin or kitchen mallet to crush them
- Measure out and reserve 1/4 cup of the crushed French-fried onions for later. Place remaining crushed onions in a shallow dish (a pie plate works perfectly) and toss with flour to combine.
- In a separate shallow dish, combine melted butter, olive oil, Worcestershire sauce, Dijon mustard, and garlic.
- Slice or pound chicken to 1/2″ thickness and cut into smaller portion size pieces, if desired.
- Season each side with salt and pepper, to taste.
- Dip chicken in oil mixture, then coat with onion mixture and place on prepared baking sheet.
- Drizzle each piece of chicken with about 1 teaspoon of the remaining oil mixture and then top with some of the reserved crushed onions as needed to coat chicken well.
- Bake for 20 to 25 minutes or until thoroughly cooked and no longer pink in center. Cooking time will depend on thickness of chicken.
Adapted from Taste of Home
Quick tip: Feel free to use boneless skinless chicken thighs as well.
Recipe and image courtesy of Valerie of Valerie’s Kitchen