This French onion baked hen is a straightforward weeknight dinner made with hen breasts coated in Dijon and egg, then pressed into crispy fried onions. It’s baked, not fried, and comes out golden brown with hardly any prep.
- Taste: Wealthy, savory onion goodness with a contact of Dijon tang and a toasted, golden end.
- Why Make It: There’s no messy breading station and no frying concerned. Simply dip, press, and bake for straightforward prep and fast cleanup.
- Instruments: A freezer bag and rolling pin, a bowl, a baking pan, and an instant-read thermometer.
- Serving Ideas: Serve with roasted veggies, mashed potatoes, rice, or a easy salad.
The Greatest Crunchy Components
- Rooster: Use boneless, skinless breasts pounded to a ½-inch thickness for even cooking. Tenders or cutlets work too, however will bake quicker, so examine them early.
- Fried Onions: Crush the crispy fried onions first for higher protection and a coating that sticks. For much less mess, crush them inside a zippered bag.
- Seasoning: Dijon mustard provides tang; spicy brown mustard provides chunk; mayo offers a milder, richer coating. Seasoned salt or your favourite poultry mix provides taste.
- Variations: Add a pinch of garlic powder, cayenne, or smoked paprika to the egg combination, and sprinkle shredded Swiss or Gruyère cheese in the previous few minutes for a tacky French onion increase.
Tips on how to Make French Onion Baked Rooster
- Pound the hen and crush the fried onions.
- Whisk the egg combination collectively (full recipe under).
- Toss the hen within the egg combination, then press it into the onions.
- Bake till the hen reaches an inner temp of 165°F.
Retailer, Reheat, Re-Crisp
Maintain leftovers in an hermetic container within the fridge for 4 days. Freeze cooked hen on a tray till agency, then switch to a freezer bag for 3 months.
To reheat, bake at 375°F till heated via, or air fry at 350°F to re-crisp the onion coating.
Crispy Coated Consolation Dinners
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Preheat the oven to 400°F.
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Pound the hen breasts to ½-inch thickness.
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Add the onions to a freezer bag and roll with a rolling pin to crush them. Switch to a bowl and put aside.
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In a big bowl, whisk the egg, Dijon mustard, and salt. Add the hen and toss effectively to coat.
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Take away every hen breast from the egg combination, letting extra drip off, after which dip into the crispy onions, gently urgent to stick.
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Switch to a baking sheet and bake for 20-25 minutes or till the hen reaches 165°F within the thickest a part of the breast.
Frivolously tent a bit of foil over the hen whereas baking if the onions begin to get too brown.
Maintain leftovers in an hermetic container within the fridge for 4 days and within the freezer for 3 months.
Energy: 324 | Carbohydrates: 12g | Protein: 26g | Fats: 18g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.02g | Ldl cholesterol: 113mg | Sodium: 753mg | Potassium: 445mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Vitamin data offered is an estimate and can differ primarily based on cooking strategies and types of elements used.
Course Rooster
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