Crispy Onion Chicken

This morning I thought of my little brother while I was cooking and how much he would hate this recipe. Why? He hates onions. I never met anyone who hates onion as much as he does. I mean he hates onions the way I hate beets, with a mad passion. Beets are the one food I won’t eat under any circumstances, not even to be polite. He is the same way with onions. The only difference is beets aren’t the flavor foundation of every cuisine ever. Beets are much easier to avoid.

I am not sure I would know how to cook without onions. It would be an interesting experiment but not one I am going to tackle today. Today I am piling on the French’s Fried onions and loving every second of it. The onions don’t really stick to the chicken even after you dunk the chicken in the butter. Don’t worry about it. Just pack the onions on top of the chicken and bake. I used a 2 1/2 oz can of French’s Onions and it covered the top of two chicken breast halves.

Crispy Onion Chicken

1/4 cup butter, melted

1 1/2 tsp Worcestershire sauce

1/2 tsp ground mustard

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

2 8 oz chicken breast halves

1 2 1/2 oz can french fried onions, crushed

In a shallow bowl, combine the butter, Worcestershire sauce, garlic powder, mustard, , salt and pepper. Dip chicken in the butter mixture and coat with onions. Place chicken in a 1 1/2 quart baking dish sprayed with non-stick cooking spray. Top with any leftover onions and drizzle with remaining butter.

Bake, uncovered, at 350 degrees for 30-35 minutes or until juices run clear.

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