Could fail-proof, finger-lickin’ good chicken be any easier than this? Gwen Hannibal from Odell, Illinois shares a 3-ingredient recipe that’s simply delicious and so full of flavor, you’ll be tempted to double it even without “company” coming! TIP: Use leftover french-fried onions to dress up green beans or add to sour cream for topping baked potatoes later.
- 2 boneless skinless chicken breast halves (5 ounces each)
- 2 tablespoons honey mustard
- 1/2 cup crushed french-fried onions
- Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear. Yield: 2 servings.
Originally published as Crispy Onion Chicken in Cooking for 2 Winter 2006, p23
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