Posted by: marthabernie | June 10, 2015


This is another chicken recipe that has been around for a long time.  It has been on the package of French’s French Fried Onions for as long as I can remember!  The original recipe calls for coating the chicken breasts in flour, then beaten eggs, then rolled in the fried onions before baking.  However, I have changed this one up also.  And I always use some white pepper in addition to the black pepper just to give it a slight kick.


4 boneless, skinless chicken breasts

Low fat Ranch dressing

salt, black and white pepper, garlic powder

French fried onions, crushed into small pieces

Line a cookie sheet with foil.  Preheat oven at 350 degrees F.  Rinse chicken and pat dry.  Sprinkle each piece with salt, black pepper, white pepper and garlic powder.  Then spread about one to two tablespoons of ranch dressing over each chicken breast.  Place the ranch dressing side of the breast in a flat bowl that has the French fried onions in it.  Press down into onions to coat.  Then repeat salt, pepper, garlic powder and ranch dressing on top of the breast and turn it over to coat in onions.  Place the chicken on the cookie sheet, repeating with other chicken breasts.  If you lose some of the onions in transferring, then add more to tops once on the cookie sheet.  I have also put onions on the cookie sheet and placed the breasts on top of the crushed French fried onions.

One night when I realized I had used up all the ranch dressing, I tried this with honey mustard dressing, and the result was excellent, so try your favorite dressings and see how it works.

I love onions, so sometimes after removing the chicken breasts from the cookie sheet, I scrape the leftover onion bits into a saucepan and mix with a package of onion gravy or onion sauce.  This gravy is delicious over mashed potatoes!


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