Time to use shortcuts with the pasta sauce! While the chicken is baking, you can make the pasta and edamame. I first had this chicken at my boyfriend’s house. I made the chicken then with a mixture of soy sauce, butter, and some other things that I did not have with me last week. This time, I followed the recipe on the back of the can of the Fried Onion topping, omitting the flour.
Crispy Onion Chicken
1 can French’s French Fried Onion topping
6 boneless, skinless chicken breasts
Salt, pepper, garlic powder
1 egg, beaten
Preheat oven to 400F. Wash and dry the chicken. Sprinkle with salt, pepper, and garlic powder on both sides. Beat the egg in a separate bowl. Crush the French Fried Onion topping in a plastic bag with a hard object (I use the bottom of a water glass). Dip each chicken breast first in the egg, turning to coat evenly, and then in the Onion topping, so that the pieces of onion stick to the chicken breasts and coat evenly. Lay chicken breasts flat on a Pyrex (sprayed with Pam). Bake for 50 minutes if the chicken breasts are thick or 40 minutes if they are thinner.
1 package Buitoni Fettucine pasta
1 container Buitoni Fettucine Sauce
Heat water to boiling in large pot. Salt if desired. Add pasta and cook for about 3-4 minutes, until pasta is soft. Drain.
Heat the sauce over low heat in a small saucepan. Toss with the pasta.
(The edamame was frozen)
Heat half a cup of water to boiling in a saucepan. Add edamame. Cover and simmer for 4 minutes. If edamame is still not cooked, turn heat to high for 2 more minutes and allow to boil. Drain and salt.