For dinner I made "Crispy Onion Chicken" from this recipe with a hair of a twist.
Crispy Onion Chicken (original recipe here)
- 1/2 stick butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 2 cloves minced garlic
- 1/4 teaspoon pepper
- 1 cup original french-fried onions, crushed
- 2 boneless skinless chicken breast halves
- In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic, salt and pepper. Dip chicken in the butter mixture.
- Place in a greased 9-in. square baking pan. Drizzle with all remaining butter mixture & top with onions.
- Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 170°.
The chicken is crunchy, salty and juicy. It's almost like fried chicken from the crunch of the onions, but it's buttery and decadent all on its own. This is absolutely a keeper recipe!
My first time making it I followed the original recipe exactly. I used two chicken thighs instead of four breasts and it was wayyy too much butter for us. This time I cut the butter in half and used two breasts and it was perfect.
I also used fresh garlic and salt instead of garlic salt because I have some garlic starting to stink up my kitchen. Vampires won't come knocking on this door anytime soon.
I tucked the fresh garlic bits in the crevices of the chicken breasts when I dipped it in the butter mixture – it gave the chicken such a wonderful flavor.
For dessert I wanted something chocolatey, and while I was waist-deep exploring our deep freezer today I discovered a box of Ghiradelli brownie mix! Typically I don't bake from a box but I'm not too proud to use what I have on hand. I substituted the vegetable oil the recipe called for with 1/3 cup apple sauce & 2-3 tablespoons of coconut oil. I don't think the consistency of the brownie is quite right so the next batch I'll have to play to find the proper oil balance. They are a little more "cake" than "brownie" this time around.
I have little to no self control with sweets, so I like to find healthy alternatives to fats or oils while baking. This batch is not quite right, but when paired with an ice cream sandwich as it's own sundae, who cares?! ...if only I had caramel sauce and whipped cream...