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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

FRENCH ONION BREADED BAKED CHICKEN Recipe

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This recipe for FRENCH ONION BREADED BAKED CHICKEN is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 CUP BREADCRUMBS
1 (1oz) PACKAGE DRY FRENCH ONION SOUP MIX
1/3 CUP MAYONNAISE (I USED KRAFT REAL MAYO)
1 TABLESPOON GARLIC, MINCED
4 SKINLESS, BONELESS CHICKEN BREAST. OR BONELESS SKINLESS
CHICKEN THIGHS WORK WELL
Directions:
Directions:
1. PREHEAT OVEN TO 425 DEGREES.
2. MIX BREADVRUMBS AND DRY SOUP MIX TOGETHER IN A BOWL.
3. MIX MAYO AND GARLIC TOGETHER IN SEPARATE BOWL. MICROWAVE ON
HIGH TO THIN OUT CONSISTENCY, 20-30 SECONDS.
4. BRUSH CHICKEN WITH THE MAYO MIX. COVER WITH CRUMB MIX. PLACE
ON PARCHMENT PAPER LINED BAKING SHEET.
5. BAKE ON THE MIDDLE RACK OF THE OVEN UNTIL CHICKEN IS NO LONGER
PINK IN THE CENTER AND JUICES RUN CLEAR. INSTANT READ
THERMOMETER SHOULD READ AT LEAST 165 DEGREES.

 

 

 

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