Baked Onion Chicken
Yield
6 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
onion soup mix
|
*
|
| ⅔ | cup |
bread crumbs
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
water
|
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
onion soup mix
|
*
|
| 158 | ml |
bread crumbs
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
water
|
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
butter
melted |
|
Directions
With rolling pin, crush soup mix in envelope.
On wax paper, combine soup mix, bread crumbs, and pepper.
In shallow dish, beat together egg and water.
Dip chicken into egg mixture; coat with crumb mixture, shaking excess crumbs off.
On baking sheet, arrange chicken.
Drizzle with melted butter.
Bake at 400℉ (200℃) for 20 minutes or until chicken is no longer pink.
