Crispy Onion Chicken April 17, 2009

I am so glad that it’s Friday.  Three weeks and counting until I’m done with my first year of pharmacy school.  I can’t even begin to wrap my head around all of the things I need to do before the end of the semester.  So, if my posts are a little sparse for the next three weeks or so, you know why!

I made this chicken last night and was really surprised at how good it was.  I’ve had this recipe forever, but never got around to making it…I always found something that seemed more interesting.   This has very few ingredients, but those few ingredients really pack a punch.  The flavor is fabulous.  It’s salty and crunchy and a little bit tangy.   Even better, this uses mostly basic ingredients so you’re likely to already have everything in the house to make it.  It comes together really quickly, and would be perfect for dinner on a weeknight.

Like usual, I’ve written the recipe for 1 serving, but this can be easily increased to however many servings you want.

Crispy Onion Chicken

Makes: 1 serving

1 tbsp. butter, melted

2 tsp. Worcestershire sauce

1/4 tsp. garlic powder

1/4 tsp. pepper

1 tsp. Dijon mustard

1/4 c. french fried onions, crushed

1 boneless, skinless chicken breast

1) In a medium sized bowl, combine the melted butter, Worcestershire, garlic powder, pepper and Dijon mustard.

2) Place the french fried onions in a shallow dish or a plate.

3) Dredge the chicken breast in the butter mixture, covering well.  Then dip the chicken breast into the onions, making sure it’s well-covered.

4) Place the chicken breast on a greased baking sheet.  Top with remaining sauce and onions.

5) Bake at 350 degrees for 20-30 minutes, until chicken is cooked through and onions are crisp and browned.