This French onion baked rooster is a straightforward weeknight dinner made with rooster 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 simple prep and fast cleanup.
- Instruments: A freezer bag and rolling pin, a bowl, a baking pan, and an instant-read thermometer.
- Serving Options: Serve with roasted veggies, mashed potatoes, rice, or a easy salad.
The Greatest Crunchy Substances
- Hen: Use boneless, skinless breasts pounded to a ½-inch thickness for even cooking. Tenders or cutlets work too, however will bake sooner, 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 couple of minutes for a tacky French onion increase.
The right way to Make French Onion Baked Hen
- Pound the rooster and crush the fried onions.
- Whisk the egg combination collectively (full recipe beneath).
- Toss the rooster within the egg combination, then press it into the onions.
- Bake till the rooster 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 rooster on a tray till agency, then switch to a freezer bag for 3 months.
To reheat, bake at 375°F till heated by way of, 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 rooster 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 rooster and toss nicely to coat.
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Take away every rooster 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 rooster reaches 165°F within the thickest a part of the breast.
Evenly tent a chunk of foil over the rooster 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 info supplied is an estimate and can range primarily based on cooking strategies and types of elements used.
Course Hen
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