Crunchy Onion Chicken
Creamy Dijon Kale Slaw
Ingredients
- ½ cup butter, melted
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 cup French fried onions, crushed
- 1½ lb thin sliced boneless, skinless chicken breasts (cutlets)
Instructions
- Preheat oven to 400°F. Combine melted butter, Worcestershire, and mustard in a shallow dish. Place crushed onions in a separate dish.
- Dip chicken in butter mixture; dredge in onions to coat. Place chicken on a greased rimmed baking sheet.
- Drizzle remaining butter mixture over chicken; sprinkle with any remaining onion crumbs.
- Bake 15 to 20 minutes or until chicken is done.
Side Dish Ingredients
- ½ cup mayonnaise
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1 Tbsp chopped fresh rosemary (or used 1 Tbsp dried)
- ½ tsp salt
- ½ tsp pepper
- 4 cups finely chopped curly kale
- 4 cups angel hair coleslaw
- ½ cup chopped red bell pepper
Side Dish Instructions
- Whisk together mayonnaise, lemon juice, mustard, rosemary, salt, and pepper in a large bowl. Add kale, slaw, and bell pepper; toss.
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