4 boneless skinless chicken breast halves
1/2 pkg (1.4-oz) French Onion Soup Mix
1/2 cup fine whole-grain bread crumbs
1/3 cup mayonnaise
Preheat oven to 425 degrees.
Put the soup mix and bread crumbs in a gallon size zip-top plastic bag. Shake to mix together well.
Brush the chicken breasts with the mayonnaise on all sides, discarding any unused mayo. Place chicken in the zip-top bag, one piece at a time, and shake bag to coat well. Arrange the chicken pieces on a rack in a broiler pan. Bake at 425 degrees for 15 to 20 minutes until juices run clear and chicken is tender.
1/2 cup fine whole-grain bread crumbs
1/3 cup mayonnaise
Preheat oven to 425 degrees.
Put the soup mix and bread crumbs in a gallon size zip-top plastic bag. Shake to mix together well.
Brush the chicken breasts with the mayonnaise on all sides, discarding any unused mayo. Place chicken in the zip-top bag, one piece at a time, and shake bag to coat well. Arrange the chicken pieces on a rack in a broiler pan. Bake at 425 degrees for 15 to 20 minutes until juices run clear and chicken is tender.
Note: This is a file photo.
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