Italian breaded chicken with onion rings
An easy weeknight dinner for nights when there’s no time to fuss.
The beauty of this chicken dish is that you can easily turn it into a one-pot dinner by adding sliced vegetables. Carrots, zucchini, yellow squash and Japanese eggplant are some of the many veggies you can use – simply slice them together with the onions and layer on the bottom of the pan.
If you don’t have bread crumbs in your pantry, use leftover heels or slices of any type of bread – whole grain, seeded, French – the more stuff it’s got in it, the more flavorful it’ll be. Process bread in a food processor until crumbs are coarsely ground. Store any leftover crumbs in a sealed bag in the freezer.
- 1 large onion
- 4 skinless leg quarters, split
- 1 cup Italian dressing
- 1 cup whole grain bread crumbs
Preheat oven to 350°.
Slice onion into rings and lay on bottom of 9x13 pan.
Place chicken over onion rings, and cover with Italian dressing.
Sprinkle with bread crumbs. If desired, add a few dashes of parsley, black pepper and garlic powder.
Bake uncovered for 1 hour or until chicken is golden and crispy on top, and cooked through.