This recipe was submitted by (my Sister) Ashley Braegger
Preheat oven to 350*.
Place Aluminum Foil over Cookie sheet and spray with cooking spray for easy clean up.
Place Aluminum Foil over Cookie sheet and spray with cooking spray for easy clean up.
Ingredients:
6 boneless skinless chicken breasts
2 eggs
3 6oz bags of French Fried Onions
First put all 3 bags of French Fried Onions in a gallon size freezer bag and use a rolling pin to crush the onions, when they are all pretty well crushed it will look like a crunchy Shake n' Bake.
Next take the 2 eggs and beat them with a fork in a bowl big enough to dip the chicken in.
Next dip the 1 chicken breast in the egg both sides then place in the french fried onion bag and shake until the chicken breast is fully coated with the onions place on cookie sheet.
Continue until all chicken breasts are coated. Bake at 350* for 1 1/2 hours for large breast, 1 hour for smaller breasts or until done. (Juices will run clear)
First put all 3 bags of French Fried Onions in a gallon size freezer bag and use a rolling pin to crush the onions, when they are all pretty well crushed it will look like a crunchy Shake n' Bake.
Next take the 2 eggs and beat them with a fork in a bowl big enough to dip the chicken in.
Next dip the 1 chicken breast in the egg both sides then place in the french fried onion bag and shake until the chicken breast is fully coated with the onions place on cookie sheet.
Continue until all chicken breasts are coated. Bake at 350* for 1 1/2 hours for large breast, 1 hour for smaller breasts or until done. (Juices will run clear)
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