This recipe was simple and delicious. The only thing I would change is to fry the chicken for a few minutes before baking it in the oven. From prior experience with Chicken Parmesan, frying it first ensures a crispy coating instead of a slightly soggy one. I served the chicken with Parmesan Pecan Whole Grain Rice.
2 cups (4 oz.) FRENCH'S Original French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
1. Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
3. Bake at 400°F for 20 min. or until no longer pink in center.
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