Yield: 4 Servings
|2 eaches||Envelope Lipton onion soup mix, or onion/mush|
|1½ cup||Plain dry bread crumbs|
|2 pounds||Boned, skinned chicken breats, in 1 inch pieces|
|6 tablespoons||Margerine; melted|
Preheat oven 400.
Combine soup with bread crumbs. Dip chicken in bread crumb mixture, coating well. In lightly greased shallow baking pan, arrange chicken, then drizzle with butter <or spray with nonstick spray>. Bake, turning once, 10 mins, or until chicken is done.
For cajun style, add 1t chili powder, 1t cumin and 1t red pepper.