French Fried Onion Encrusted Chicken

[john a]

A while back I did some French Fried Onion encrusted pork chops, thought I would try it with chicken.
I pounded and tenderized a boneless/skinless breast and then
marinated in Italian Dressing for two hours.
Crushed up some French’s French Fried Onions.
Ready for the oven, 350 degrees for about 30 minutes.
Whipped up a Caesar Salad.
Checked internal temperature, right at 165 degrees, time to come out.
Very tasty as well moist and tender.

http://s73.photobucket.com/albums/i222/ ... eshow=true

 

[Dave'sWife]

I find that this kind of thing works better when you mix the cruched french fried onions half and half with corn flakes or with japanese Panko breadcrumbs. it helps up the crunch factor and keeps the onions from overwhelming the dish with their saltiness and greasyness. My hsuband likes me to do this kind of ocating on fish too. I've mentioned before thathis boss gives us lots of freshly caught Wahoo ( a deep sea white meat fish) and so I'm always looking for new ways to coat and bake fish.