2 cups (4 oz.) Oignons frits à la française FRENCH’S®
2 Tbsp. all-purpose flour
4 (5 oz.) boneless, skinless chicken breast halves
1 egg, beaten
PLACE French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
DIP chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
BAKE at 400°F for 20 min. or until no longer pink in center.
Look for FRENCH'S® French Fried Onions in the canned vegetable aisle! Tips: For a sweet and tangy taste, substitute 1/4 cup FRENCH'S Honey Mustard for the egg when coating the chicken with the onion crumbs.For easy clean-up, coat baking sheet with vegetable cooking spray. Even Crispier Chicken Tip: Bake chicken pieces on a rack to let air underneath or turn over after 15 minutes.To make onion stick Tip: If chicken sizes are uneven, add another egg to increase adhesive layer. Make sure onions are well crushed.