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Crispy Onion Chicken

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Pineandlakes Echo Journal
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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.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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