CRISPY ONION CHICKEN
My family loves chicken, and I'm always trying new ways to prepare it. This golden-brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. -Charlotte Smith, McDonald, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 603 calories, Fat 47g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 919mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
RITZY CHEDDAR CHICKEN BREASTS
They're as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they're quickly baked in a hot oven. Serve with something fresh - a big green salad, perhaps - to balance the wonderful richness of this nostalgic number.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
- In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
- In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
- Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.
CRUNCHY ONION CHICKEN
Can it get any easier? This chicken is so tender and moist! From a French's ad in Family Circle Magazine. Makes a tasty meal when there is little time to cook. Also would make a good sandwich. ***NOTES*** 3/1/2009, I just saw this recipe printed in a new magazine and they now have you add one tablespoon of flour to the crushed French Fried onions. It helps the pieces adhere to the chicken better. 10/19/2010, one of the reviewers offered a new tip: substitute a flavored mustard for the egg if you enjoy the tanginess of mustard. Great idea!
Provided by Kats Mom
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Crush French Fried Onions in a plastic bag.
- Dip chicken into egg, then coat in onion crumbs.
- Bake 20 minutes at 400 degrees until cooked through.
Nutrition Facts : Calories 196.3, Fat 5.5, SaturatedFat 1.4, Cholesterol 158.8, Sodium 199.2, Carbohydrate 0.1, Sugar 0.1, Protein 34.2
FRENCH'S CRUNCHY ONION CHICKEN
I found this recipe in a Woman's World magazine. It only contains a few ingredients which is always a plus. I haven't tried it yet but it seems like it'll be a tasty and quick meal.
Provided by StephanieNS
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Crunch French Fried Onions with flour in a plastic bag.
- Dip chicken into the egg and then coat in onion crumbs.
- Bake at 400 degrees Fahrenheit for 20 minutes until chicken is no longer pink.
CRISPY CHEDDAR CHICKEN
Make and share this Crispy Cheddar Chicken recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each chicken breast into 3 large chunks.
- In a small food processor grind up the ritz crackers.
- Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
- Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
- Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
- Sprinkle the dried parsley over the chicken.
- Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
- Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
PARTY SIZE CRUNCHY ONION CHICKEN TENDERS
These are the perfect appetizer to get your party started. The onion flavor will delight guests.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine onions and flour in a large resealable plastic bag; lightly crush with hands or rolling pin. Dip chicken in eggs. Add a few pieces at a time to the onion mixture; shake to coat. Place on a greased 15-in. x 10-in. x 1-in. baking pan., Bake, uncovered, at 400° for 15 minutes or until chicken juices run clear. Meanwhile, combine the sour cream, pepper sauce and dip mix. Serve chicken with dip and mustard.
Nutrition Facts :
FRENCH'S CRUNCHY ONION CHICKEN
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a resealable plastic bag, combine onions and flour. Lightly crush with hands or a rolling pin. Transfer to pie plate or waxed paper., Dip chicken into egg; then coat with onion mixture. Place on a lightly greased baking sheet. Bake, uncovered, at 400° for 20 minutes or until juices run clear.
Nutrition Facts :
STICKY ONION & CHEDDAR QUICHE
A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h20m
Yield Slices into 8
Number Of Ingredients 7
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
- Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Nutrition Facts : Calories 567 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.72 milligram of sodium
CRUNCHY CHICKEN CHEDDAR BROCCOLI BAKE
Found this on momswhothink.com I haven't tried it, but anything with french fried onions has got to be good!
Provided by Juanita B.
Categories Chicken
Time 30m
Number Of Ingredients 6
Steps:
- 1. Stir the cooked chicken, soup, milk, pepper, broccoli and 2/3 cup of the onions into a 1 ½ quart casserole. Cover.
- 2. Bake at 350 degrees F for 20-25 minutes until hot. Stir the mixture.
- 3. Sprinkle the remaining onions over the mixture.
- 4. Bake for 5 minutes more until the onions are golden. Makes 6 servings.
CRUNCHY ONION CHICKEN & NOODLES CASSEROLE
Found this great recipe on French's site, looking for the recipe for Crunchy Onion Chicken. Made that one once, but have made this one several times now. Super easy and delicious! (Also, we get more than 4 servings out of this recipe. We've fed 5 adults with it and had leftovers.)
Provided by Karen..
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- STIR soup, milk, 1 cup French Fried Onions, vegetables, chicken, noodles and 1/2 cup cheese in a 2-qt. baking dish.
- BAKE at 350°F for 30 minute or until hot. Stir.
- TOP with remaining cheese and French Fried Onions. Bake 5 minute until onions are golden.
Nutrition Facts : Calories 515.1, Fat 27, SaturatedFat 13.5, Cholesterol 129.7, Sodium 947.2, Carbohydrate 30.9, Fiber 3, Sugar 1, Protein 37.4
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