While it was easy (few ingredients), I would say that it is just ok. Make sure that you leave plenty of room between the pieces of chicken or you will have problems "crisping" the coating. Were I to make it again, I would put them on a cookie sheet, further apart and possibly on a rack so that thte juices would not create a soggy bottom. Also, I may have made a mistake by using plain, old yellow mustard. It might be better with dijon or a more hearty mustard. I did like the idea of using the french-fried onions though. Next time will try dredging in butter then the onions and bake...I think that would be fabulous as the onion taste is excellent.
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While it was easy (few ingredients), I would say that it is just ok. Make sure that you leave...