Difference between revisions of "Easy Onion Chicken"
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{{recipesummary|Chicken recipes|4|1 hour, start to finish|2}} | {{recipesummary|Chicken recipes|4|1 hour, start to finish|2}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | |
| − | | [[ | + | | [[Poultry|poultry]] |
=Easy Onion Chicken= | =Easy Onion Chicken= | ||
| Line 7: | Line 7: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1-1½ [[ | + | * 1-1½ [[Cup|cups]] canned French-fried [[Onion|onions]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]], [[Beat|beaten]] |
| − | * 4 boneless, skinless [[ | + | * 4 boneless, skinless [[Chicken|chicken breasts]], about 1-1½ [[Pound|pounds]] |
==Procedure== | ==Procedure== | ||
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven_temperatures|400°F]]. |
# Crush French-fried onions. | # Crush French-fried onions. | ||
# Place beaten egg in medium wide bowl. | # Place beaten egg in medium wide bowl. | ||
| Line 19: | Line 19: | ||
# Dip chicken breasts in beaten egg. | # Dip chicken breasts in beaten egg. | ||
# Roll or dredge chicken breasts in onions. | # Roll or dredge chicken breasts in onions. | ||
| − | # Place on [[ | + | # Place on [[Cooking Spray|sprayed]] [[Pots and Pans|baking pan]]. |
| − | # [[ | + | # [[Bake|Bake]] 20-25 minutes until chicken is done. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
| − | * An easy way to crush the onions is in a freezer strength plastic zip-closure bag, with a [[ | + | * An easy way to crush the onions is in a freezer strength plastic zip-closure bag, with a [[Rolling Pin|rolling pin]]. You can then just use the bag to coat the chicken breasts. |
==Warnings== | ==Warnings== | ||
| Line 31: | Line 31: | ||
* By the same token, chicken should be cooked thoroughly, to an internal temperature of 165°F, or until the center is dry and all the pink is gone. | * By the same token, chicken should be cooked thoroughly, to an internal temperature of 165°F, or until the center is dry and all the pink is gone. | ||
| − | [[Category:Inexpensive | + | [[Category:Inexpensive Recipes|Chicken, Easy Onion]] |
| − | [[Category:American | + | [[Category:American Recipes|Chicken, Easy Onion]] |
| − | [[Category:Baked | + | [[Category:Baked Recipes|Chicken, Easy Onion]] |
| − | [[Category:Chicken | + | [[Category:Chicken Recipes|{{PAGENAME}}]] |
| − | [[Category:Egg | + | [[Category:Egg Recipes|Chicken, Easy Onion]] |
| − | [[Category:Onion | + | [[Category:Onion Recipes|Chicken, Easy Onion]] |
Latest revision as of 13:28, 9 May 2012
| Easy Onion Chicken | |
|---|---|
| Category: | Chicken recipes |
| Servings: | 4 |
| Time: | 1 hour, start to finish |
| Difficulty: |  |
| American cuisine
| poultry
Contents
Easy Onion Chicken
Ingredients
- 1-1½ cups canned French-fried onions
- 1 egg, beaten
- 4 boneless, skinless chicken breasts, about 1-1½ pounds
Procedure
- Preheat oven to 400°F.
- Crush French-fried onions.
- Place beaten egg in medium wide bowl.
- Cut chicken breasts into halves.
- Dip chicken breasts in beaten egg.
- Roll or dredge chicken breasts in onions.
- Place on sprayed baking pan.
- Bake 20-25 minutes until chicken is done.
Tips, Notes, and Variations
- An easy way to crush the onions is in a freezer strength plastic zip-closure bag, with a rolling pin. You can then just use the bag to coat the chicken breasts.
Warnings
- Uncooked chicken should always be considered contaminated with Salmonella. Handle uncooked chicken as late as possible in preparation, and wash your hands for 30 seconds afterwards.
- By the same token, chicken should be cooked thoroughly, to an internal temperature of 165°F, or until the center is dry and all the pink is gone.
