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Crispy Onion Chicken

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1/2 cup butter, melted

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon white pepper

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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.

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