Sunday, July 19, 2009

Crispy Onion Chicken

I have been making a very simple chicken dish for years - Pour Sesame Tahini or Honey Mustard Salad Dressing over chicken breasts, sprinkle with Durkee Fried Onions and bake at 350 degrees until done. The onions bake into the dressing to create a yummy sauce!Yesterday I found a slightly different version that was delicious!! This golden brown chicken, with its crunchy french-fried onion coating was great with veggies from our CSA - roasted zucchini and kohlrabi, sauteed red chard and jasmine rice. Everyone, including Oliver, devoured it! To top it off, Mom made a delicious Blueberry Crostada.

Crispy Onion Chicken
1/2 cup butter, melted (I would cut the butter in half next time)
1 tablespoon Worcestershire sauce (We didn't have any Worcestershire so I used Teriyaki Sauce and would add more next time to make up for less butter.)
1 teaspoon ground mustard (I used Honey Mustard - and would use more next time to make up for less butter.)
1/2 teaspoon garlic salt (I used our Scampi Blend)
1/4 teaspoon pepper (skipped this step)
1 can (6 ounces) cheddar or original french-fried onions, crushed
4 boneless skinless chicken breast halves

Preheat oven to 350 degrees. In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, add 1/2 cup-fried onions. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan (I used a Deep Dish Baker from Pampered Chef). Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.

Yield: 4 servings