Crispy Onion Chicken
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon white pepper
1 can (6 ounces) french-fried onions, crushed
4 boneless, skinless chicken breast halves
Preheat oven to 350 degrees.
In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Place the crushed onions in a separate bowl.
Dip chicken in the butter mixture, then coat with onions. Place in a greased baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, for 30-35 minutes or until juices run clear and a meat thermometer reads 165.