Crunchy Onion Chicken

This is a very easy, quick, and yummy way to cook up chicken!! I found this in a French's ad and followed the recipe according to their "zesty" tip which was to use 1/4 cup of any flavored mustard instead of the egg (I used Dijon mustard). My husband and I both thought the mustard added to the flavor of the chicken, but if you don't at least sort of like mustard I would stick with the version with the egg :) Great recipe!!

A fabulous and super easy recipe. I used chicken cutlets so cooked in about 15 minutes. I crushed the onions in the mini food processor. Served with honey mustard.

Delicious and easy! I was worried about the crumbs adhering, so I just added them on the top side only. I pressed down on the crumbs, drizzling a bit of leftover egg over to help them stick. I baked on a Silipat mat, too. I did use the tbs. flour, plus 1 1/2 cups of onion crumbs. The chicken turned out very moist, too. The whole family liked and I will be sure to make again. Thanks for the great recipe! Roxygirl

Yum! The chicken was delicious and moist and the crust was crunchy and flavorful. I followed the provided recipe, but added a dash of worcestershire sauce to the egg and sprinkled a little poultry seasoning, garlic powder, and pepper on the chicken before dipping it in the egg. I was a little worried that they wouldn't all be cooked because the chicken breasts ranged in size from huge to tiny, but I pounded the larger breasts out and they all cooked in the recommended time. Definitely a keeper- can't wait to have leftovers for lunch tomorrow (yes- there are leftovers- I set them aside up front). Thank you for this delicious recipe.

Made exactly as indicated. However, the onions ended up soft on the chicken, not crunchy. Smelled good, though. I will not make again.