Crispy Parmesan Chicken with French Fried Onions

I know what you are thinking, “this is just the same old recipe for crispy chicken with French’s® French Fried Onions." Actually, this recipe varies from others, because it combines 3 of the most flavorful ingredients for oven frying – French fried onions, seasoned breadcrumbs and “lots” of Parmesan cheese. The combination of flavors meld so well together, without one taste overpowering the other. Crispy on the outside, moist and tender on the inside and you get this wonderful color and texture from baking, not frying. This goes great with my Baked Sliced Garlic Potatoes (also shown in pic above). From prep to serving, you can have this on the table within an hour. Fried chicken? Not when you can serve this instead. You’ll definitely get a “high five” when this debuts on your dinner table.

Preheat oven to 350° F.

Crush French’s® French Fried Onions, in large resealable plastic bag, by rolling over with a rolling pin.

In that same bag add Parmesan cheese, bread crumbs and seasonings. Shake well to combine.

If you are using whole chicken breasts, you will need to pound out thinner fillets. Place a chicken breast between 2 sheets of plastic wrap. Pound thin. Cut in 2; and trim of visible fat. Repeat for remaining breasts.

Prepare breading station. Pour cheese/breading mixture into pie plate (or breading dish). Meanwhile, beat together eggs and milk. Pour into second pie plate (or breading dish).

Dip chicken breasts in combined egg and milk, then coat with cheese/breading mixture, pressing coating mix onto chicken to coat thoroughly.

Spray a large baking dish with cooking spray. Put coated chicken in dish. Pour melted butter over all. Sprinkle a little more of the cheese/breading mixture over chicken pieces.

Bake for 35 to 40 minutes, or until chicken breasts are golden brown.

CRISPY PARMESAN CHICKEN WITH CRUSHED FRENCH FRIED ONIONS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds boneless chicken breasts
• 1-1/2 cups French’s® French Fried Onions (original), crushed (from 6-oz can)
• 1-1/2 cups Parmesan cheese
• 1/2 cup dry seasoned bread crumbs
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 extra large eggs, beaten
• 2 Tablespoons milk
• 1/2 cup (1 stick) butter, melted               

DIRECTIONS:

1. Preheat oven to 350° F.
2. Combine crushed onions, Parmesan cheese, bread crumbs, and seasonings in large resealable plastic
    bag. Shake well to combine.
3. Put chicken breast between 2 sheets of plastic wrap. Pound thin. Cut in 2 and trim of visible fat.
    Repeat for all breasts.
4. Prepare breading station: Pour onion/cheese mixture into pie plate (or breading dish). Meanwhile
    beat together eggs and milk. Pour into second pie plate (or breading dish).
5. Dip chicken breasts in combined egg and milk, then coat with cheese mixture, pressing coating mix
    onto chicken to coat thoroughly.
6. Spray large baking dish with cooking spray. Put coated chicken in dish. Pour
    melted butter over all. Sprinkle a little more of the cheese/onion mixture over chicken pieces.
7. Bake for 35 to 40 minutes, or until chicken breasts are golden brown.

Servings: 6