Your guests won't know what you've topped the chicken with, but - they WILL love it!!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Beat eggs in a bowl; season with salt and pepper. Spread the French fried onions on a plate. Dip each chicken breast into the egg, then coat one side of the chicken breast with the fried onion. Place chicken with onions on top on a 9x13 inch baking pan.

  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place one slice of provolone cheese on top of each chicken breast and return the pan to the oven, baking until the cheese is melted, 3 to 5 minutes.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

506 calories; 31.5 g total fat; 180 mg cholesterol; 662 mg sodium. 16.8 g carbohydrates; 34.9 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/28/2010
This was very good. The key is to liberally season the chicken with salt and pepper before dipping in the egg. I dipped just the top of the chicken breast in egg as that was the only part being dipped in the onions. I also crushed the fried onions to help them better cover the chicken. My chicken breasts were very large so I added extra cheese during the last step. The directions don't state whether to cover while baking. I did not at first but noticed the onions became dark very quickly. I covered the baking dish with foil for about 20 minutes then uncovered to crisp the onions during the last 10 minutes. Because of the size of the chicken breasts my cooking time was also longer. Read More
(9)

Most helpful critical review

Rating: 3 stars
10/18/2010
good but not outstanding. I did like the idea of the french fried onions on there! thanks anyway! Read More
(5)
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/28/2010
This was very good. The key is to liberally season the chicken with salt and pepper before dipping in the egg. I dipped just the top of the chicken breast in egg as that was the only part being dipped in the onions. I also crushed the fried onions to help them better cover the chicken. My chicken breasts were very large so I added extra cheese during the last step. The directions don't state whether to cover while baking. I did not at first but noticed the onions became dark very quickly. I covered the baking dish with foil for about 20 minutes then uncovered to crisp the onions during the last 10 minutes. Because of the size of the chicken breasts my cooking time was also longer. Read More
(9)
Rating: 4 stars
06/28/2010
This was very good. The key is to liberally season the chicken with salt and pepper before dipping in the egg. I dipped just the top of the chicken breast in egg as that was the only part being dipped in the onions. I also crushed the fried onions to help them better cover the chicken. My chicken breasts were very large so I added extra cheese during the last step. The directions don't state whether to cover while baking. I did not at first but noticed the onions became dark very quickly. I covered the baking dish with foil for about 20 minutes then uncovered to crisp the onions during the last 10 minutes. Because of the size of the chicken breasts my cooking time was also longer. Read More
(9)
Rating: 5 stars
09/28/2009
This is a wonderful recipe! I have made this without the cheese before but it is so good with the provolone! I can't wait to make it again!! Read More
(6)
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Rating: 4 stars
05/24/2010
Very good. Also felt it was missing something. Next time I will try to dip the chicken in dijon instead of the egg. Read More
(6)
Rating: 4 stars
02/22/2010
This was good but I feel it was missing something. Maybe next time I will marinate the chicken first or put some extra seasoning on the chicken. Read More
(5)
Rating: 3 stars
10/18/2010
good but not outstanding. I did like the idea of the french fried onions on there! thanks anyway! Read More
(5)
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Rating: 5 stars
03/18/2011
So simple and so delicious! I highly recommend this dish! Read More
(4)
Rating: 4 stars
03/26/2010
So quick easy and tasty! I made this without the cheese and it was awesome! Although for an added kick I happened upon French fried jalapenos in the grocery store by the salad toppers (croutons etc). They are prepared the same way as the onions so I used half jalapenos and half onions. YUM!!! Just enough kick and incredibly good! (I would give five stars but I personally feel the cheese is totally unnecessary):) Read More
(4)
Rating: 5 stars
02/08/2012
I goofed and breaded both sides of my chicken breasts. Decided to bake this in an iron skillet coated with a thin film of canola oil. The coating was crispy and delicious! As I really wanted that crispiness I left off the cheese. My husband and I both enjoyed this and we'll definitely have it again! Read More
(2)
Rating: 2 stars
07/27/2013
This was boring and sort of tasteless. I ended up pulling the cheese off and will just use the chicken in another recipe that calls for cooked chicken. Read More