My mother-in-law gave me Campbell’s Soup Back Label Cookbook, a joke to her, but I used it. Some days I’m just plain lazy, and finding a recipe on the back of a can, having all ofhe the ingredients on hand, works. This was one of those days where I only had to thaw a few chicken breasts, break open a can of green bans, tear open a bag of salad and heat a round of Hawaiian bread to go with:
French’s Crunchy Onion Chicken (And they loved it!)
Ingredients:
2 cups (4 oz.) FRENCH’S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
Directions:
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere.
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Place chicken on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.
(Lifted from a label, and from a website:http://www.frenchs.com/recipe/crunchy-onion-chicken-RE1309.html )
