A tweak on your basic chick parm recipe, courtesy of my new love of onions (thank you, pregnancy).
4 boneless skinless chicken breasts
1/2 c. mayonnaise
1/2 tsp. pepper
1/4 c. parmesan cheese (or 2 T each: parmesan, romano, and asiago)
small can of French's French fried onions
Combine mayo, pepper and cheese in a mixing bowl. Slather on top of chicken breasts and press onions into mixture. Bake loosely tented on a foil-lined sheet tray at 425 degrees for 20-25 minutes.
Note: not tenting (i.e. a piece of foil folded in half length-wise and just placed over the top) will cause the onions to burn. Changes the flavor some, but also not a bad taste.
No comments:
Post a Comment