Chef 101 Humpday: The Back Label

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!)


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


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: )