Kristie's Chicken Spectacular

4.1
(14)

Your guests won't know what you've topped the chicken with, but - they WILL love it!!

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 3 eggs

  • salt and ground black pepper to taste

  • 1 cup French fried onions

  • 6 skinless, boneless chicken breast halves

  • 6 slices provolone cheese

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Beat eggs in a bowl; season with salt and pepper. Spread the French fried onions on a plate. Dip each chicken breast into the egg, then coat one side of the chicken breast with the fried onion. Place chicken with onions on top on a 9x13 inch baking pan.

  3. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place one slice of provolone cheese on top of each chicken breast and return the pan to the oven, baking until the cheese is melted, 3 to 5 minutes.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts (per serving)

506 Calories
32g Fat
17g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 506
% Daily Value *
Total Fat 32g 40%
Saturated Fat 12g 59%
Cholesterol 180mg 60%
Sodium 662mg 29%
Total Carbohydrate 17g 6%
Total Sugars 0g
Protein 35g 70%
Calcium 239mg 18%
Iron 1mg 8%
Potassium 275mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.