*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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):)
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!