Kristie's Chicken Spectacular

Kristie's Chicken Spectacular

10
Kristie 0

"Your guests won't know what you've topped the chicken with, but - they WILL love it!!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 506 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

10
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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...

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

This is a wonderful recipe! I have made this without the cheese before but it is so good with the provolone! I can't wait to make it again!!

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

This was good but I feel it was missing something. Maybe next time I will marinate the chicken first or put some extra seasoning on the chicken.

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

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 (crou...

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 ...

This was boring and sort of tasteless. I ended up pulling the cheese off and will just use the chicken in another recipe that calls for cooked chicken.