Reviewed: Feb. 8, 2012

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!

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Reviewer:

HUSHPUPPY

Cooking Level: Expert

Home Town: Ridgecrest, California, USA

Reviewed: Aug. 21, 2011

For as simple as this was, it was quite good. We really enjoyed it, and will make it again for a quick weeknight meal. Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Mar. 18, 2011

So simple and so delicious! I highly recommend this dish!

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Reviewer:

Kathryn

Reviewed: Oct. 17, 2010

good, but not outstanding. I did like the idea of the french fried onions on there! thanks anyway!

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4 users found this review helpful

Reviewer:

GreenEyes

Cooking Level: Intermediate

Reviewed: Jun. 25, 2010

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.

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9 users found this review helpful

Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: May 23, 2010

Very good. Also felt it was missing something. Next time I will try to dip the chicken in dijon instead of the egg.

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6 users found this review helpful

Reviewer:

justchrys

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Reviewed: Mar. 26, 2010

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) :)

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4 users found this review helpful