Crispy Onion Chicken

The Record’s “Recipe of the Week”:
Crispy Onion Chicken by Sue Case

1/2 cup butter, melted
1 T Worcestershire sauce
1 tsp. yellow mustard
1/2 tsp. crushed garlic
1/2 tsp. pepper
1 can French fried onions, crushed
4 boneless skinless chicken breasts

Preheat oven to 350°. Spray the bottom of a casserole dish with nonstick spray. Spread a thin layer of the crushed onions on the bottom of the dish. Don’t use them all.

In a bowl, combine the butter, Worcestershire sauce, mustard, garlic, and pepper. Dip the chicken breasts in this mixture. Place them on top of the crushed onions and top with the remaining onions. Drizzle the remaining butter mixture over the top.

Bake uncovered for 35-45 minutes or until the juices run clear.


Lawrence County Record

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Mt. Vernon, MO, 65712


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