Oven Baked
French Fried Onion Chicken
Bacon-Brown Sugar Beans and Carrot Mash
Ingredients
- ½ cup butter, melted
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- ½ tsp salt, ½ tsp pepper
- 1 (6-oz) can French fried onions, crushed
- 1½ lb chicken tenderloins
Instructions
- Preheat oven to 400°F; spray a 13-x 9-inch baking dish with cooking spray.
- Combine melted butter, Worcestershire, Dijon, salt, and pepper in a shallow dish. Place crushed onions in a separate dish.
- Dip chicken in butter mixture; dredge in onions to coat. Place in prepared dish. Drizzle remaining butter mixture over chicken; sprinkle with remaining onions.
- Bake 15 to 20 minutes or until chicken is done.
Side Dish Ingredients
- 4 slices bacon
- 1 (14-oz) can chicken broth
- 1 Tbsp brown sugar
- 1½ lb green beans, trimmed
- 1 lb carrots, peeled and thinly sliced
- 2 Tbsp butter
- 2 tsp honey
- ¼ tsp ground cinnamon
Side Dish Instructions
- Cook bacon in a large deep skillet over medium heat until crisp. Remove bacon, reserving drippings in skillet.
- Add broth, brown sugar and 1 tsp salt to drippings in skillet; bring to a boil.
- Cut green beans, if desired. Add beans to skillet. Cover and cook 6 to 8 minutes or until tender.
- Transfer green beans to a serving bowl using a slotted spoon; season to taste. Crumble bacon over beans.
- Place carrots, 1 tsp salt and water to cover in a saucepan. Bring to a boil. Cook 20 to 25 minutes or until very tender.
- Drain well; return carrots to pan. Add butter, honey and cinnamon. Mash with a potato masher until smooth. Add salt to taste.
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