French Onion Baked Chicken

I had never used french onion dip as part of a recipe before, but it made sense, and I had some left over, so why not? This was really good! I made some changes - I had only chicken breasts on hand and used panko instead of crackers. The recipe didn’t specify, so I covered it the first half hour, then uncovered and finished it off. It took a couple minutes under the broiler to finish browning the panko, but the chicken was succulent and tasty - not dried out, and the flavor was very good! A win - simple and satisfying! Next time I will cut larger pieces of meat so the marinade can bake in better.