john a
Executive Chef
A while back I did some French Fried Onion encrusted pork chops, thought I would try it with chicken.
I pounded and tenderized a boneless/skinless breast and then
marinated in Italian Dressing for two hours.
Crushed up some French’s French Fried Onions.
Ready for the oven, 350 degrees for about 30 minutes.
Whipped up a Caesar Salad.
Checked internal temperature, right at 165 degrees, time to come out.
Very tasty as well moist and tender.
http://s73.photobucket.com/albums/i222/ ... eshow=true
I pounded and tenderized a boneless/skinless breast and then
marinated in Italian Dressing for two hours.
Crushed up some French’s French Fried Onions.
Ready for the oven, 350 degrees for about 30 minutes.
Whipped up a Caesar Salad.
Checked internal temperature, right at 165 degrees, time to come out.
Very tasty as well moist and tender.
http://s73.photobucket.com/albums/i222/ ... eshow=true