Crunchy onion chicken

This is very easy. I found it in the Atlanta Journal Constitutional. Next time, I would add a bit more of the mustard, just to give it more flavor, and maybe some salt and pepper before baking the chicken to give it a little more of a kick. it's baked but kind of tastes like chicken tenders.

Crunchy Onion Chicken
Dish From Market to Kitchen: 5:30 Challenge / 5 INGREDIENTS / 30 MINUTES

TONIGHT'S SOLUTION: Crunchy Onion Chicken

TO MAKE THE MEAL: Green beans and buttered pasta

Slicing the chicken breasts lengthwise to make them thinner and more uniform resulted in a more reliable cooking time. Alternatively, you can pound the chicken for more even thickness, and cut in half horizontally so it's easier to work with.

Hands on time: Total time: 30 minutes Serves: 4

Ingredients for Crunchy Onion Chicken:
1 (6-ounce) can French's French Fried Onions
1 egg, beaten
1 teaspoon mustard
1/4 cup all-purpose flour
1 pound boneless, skinless chicken breasts

Instructions:Preheat the oven to 400 degrees.
Crush onions in plastic bag or with rolling pin. Mix egg and mustard until well-combined.
In 3 shallow bowls, separately place flour, egg mixture and onions. Dredge chicken first in flour, then egg and then onions, pressing firmly to get onions to adhere. Place on cookie sheet and bake for 20 minutes or until cooked through. Nutrition:Per serving: 314 calories (percent of calories from fat, 31), 31 grams protein, 22 grams carbohydrates, 1 gram fiber, 11 grams fat (4 grams saturated), 126 milligrams cholesterol, 327 milligrams sodium.