Thursday, June 30, 2011

Crispy Onion Chicken


Silas is so weird. I mean, I know the child is 2 what do I expect? But his eating patterns are really weird. One day he'll eat three solid meals with snacks thrown in. The next day we have to argue with him to eat some toast. Yesterday he wanted some of Daddy's chips and dip (HOT salsa). I thought for sure he'd cry after eating it. After the first loaded chip, what did he say? "More?" Sigh. It is literally impossible to guess whether he's going to like a new meal or not. When I saw this recipe on Full Bellies, Happy Kids I knew it would be a winner for us and it was. This is the second time I've made this and Silas gobbled it up both times. It is now in our regular rotation!


Crispy Onion Chicken

1/2 cup melted butter
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
6 oz pouch french fried onions
4 boneless chicken breast halves, pounded to about 1/2 inch thickness
Combine melted butter, Worcestershire sauce, ground mustard, and garlic salt in a bowl. Crush french fried onions in the pouch (get the kiddos to do this) and place in separate bowl.


 Heat skillet to medium heat on stove. Dip chicken one at a time in the butter sauce and then in the crushed onions coating both sides. Cook chicken in skillet until both sides are brown.

 Preheat oven to 350. Put browned chicken on a foil lined baking sheet and bake for approximately 30 minutes, or until chicken is cooked through.







 



Ok I couldn't resist these. Don't I have the cutest little boy in the world? Can't wait until his brother gets here. :)


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3 comments:

  1. Hi Kelly,
    Your little guy is just precious! Looks like you two have made a delicious chicken recipe. I am looking forward to trying your recipe. Thank you so much for sharing with Full Plate Thursday and come back soon. Have a great week end!
    Miz Helen

    ReplyDelete
  2. My 2 year old is the same way. She loves chips & salsa. That chicken looks yummy for grown ups & the little ones.

    ReplyDelete
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