Onion-Baked Chicken Recipe

4.5 2 3
Publisher Photo

Onion-Baked Chicken Recipe

Read Reviews
4.5 2 3
Publisher Photo
Toasted onion is deliciously different ingredient in the coating for this chicken. Folks will think you were in the kitchen all day making this quick and easy dish.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 cup spicy brown mustard
  • 1/4 cup soy sauce
  • 2 tablespoons dried minced onion
  • 1 cup dry bread crumbs or crushed cornflakes
  • 1/2 teaspoon chicken bouillon granules
  • 4 boneless skinless chicken breast halves

Directions

Combine mustard and soy sauce in a shallow bowl; set aside.
In a small skillet, toast onion over medium heat until lightly browned, about 3 minutes. Pour into a shallow bowl. Add crumbs and bouillon; mix well. Dip chicken in mustard mixture, then coat with crumb mixture.
Place on a rack over a greased baking sheet. Bake, uncovered, at 350° for 25 minutes or until juices run clear. Yield: 4 servings.
Originally published as Onion-Baked Chicken in Country Chicken Cookbook 1995, p36

Nutritional Facts

1 each: 183 calories, 3g fat (1g saturated fat), 73mg cholesterol, 1479mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 29g protein.

  • 1/2 cup spicy brown mustard
  • 1/4 cup soy sauce
  • 2 tablespoons dried minced onion
  • 1 cup dry bread crumbs or crushed cornflakes
  • 1/2 teaspoon chicken bouillon granules
  • 4 boneless skinless chicken breast halves
  1. Combine mustard and soy sauce in a shallow bowl; set aside.
  2. In a small skillet, toast onion over medium heat until lightly browned, about 3 minutes. Pour into a shallow bowl. Add crumbs and bouillon; mix well. Dip chicken in mustard mixture, then coat with crumb mixture.
  3. Place on a rack over a greased baking sheet. Bake, uncovered, at 350° for 25 minutes or until juices run clear. Yield: 4 servings.
Originally published as Onion-Baked Chicken in Country Chicken Cookbook 1995, p36

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MY REVIEW
slye10001000 User ID: 5787172 265784
Reviewed May. 9, 2017

"This is very good! I used bone-in thighs because that is all I had. I did take the skin off and baked for 1 hour."

MY REVIEW
cchuhran User ID: 6632092 18068
Reviewed Sep. 5, 2013

"Family and the girlfriend loved it!"

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