Kristie's Chicken Spectacular Recipe -
Kristie's Chicken Spectacular Recipe
  • READY IN 40 mins

Kristie's Chicken Spectacular

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Jun 28, 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.

Most Helpful Critical Review
Oct 18, 2010

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


14 Ratings

May 24, 2010

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

Sep 28, 2009

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!!

Feb 22, 2010

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.

Mar 18, 2011

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

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) :)

Feb 08, 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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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 34.9 g
  • 70%
  • Sodium
  • 662 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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