Onion Crusted Checken
Source: Betty Payne, A Taste Of Grand Harbor Cookbook, Vero Beach, FL (2000) (recommended by Annie)
4 chicken breasts (skinned and boneless)
Salt and Pepper to taste
1 stick butter, melted
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
2 cans (3 ounce) dried onion rings, crushed
Flatten chicken breasts slightly with kitchen mallet or edge of plate. Season to taste with salt and pepper.
Melt butter and add dry mustard and Worcestershire sauce.
Dip chicken breasts in butter mixture then roll in crushed onion rings.
Place in buttered 9 x 13 inch pan and top with remaining crumbs. Drizzle any leftover butter mixture on top.
Bake at 350 for 30 minutes.