By Autumn Dawson
This week’s delicious meal for the non-gourmet chefs, on the average broke college student’s budget: Teriyaki Breaded Chicken
Yes, I’m aware that the title of the dish is weird, and the ingredients list is even weirder, but I swear it’s amazing. My husband, who looked frighteningly skeptical when I told him what was in it the first time I tried this, devoured the entire pan…then asked me to make it the next week. Also, on top of it being scrumptious, the most difficult part is finding the can of fried onions at the grocery store—if that tells you anything. So give it a shot. Worst case scenario is that your dog has something different to eat tonight.
Serving Size: 3-4 girls, or 1-2 guys
Preparation Method: Oven
Preparation Time: 15 minutes (Marinade up to a day)
Total Cook Time: 30 Minutes
Difficulty Level: My husband, who I’m not entirely certain knows how to turn the oven on…
Ingredients:
- 1/2 cup teriyaki sauce
- 1 lb boneless chicken breast
- 2 cups French’s French fried onions
- ½ cup shredded mozzarella cheese
Directions:
- Marinade the chicken in teriyaki sauce for at least one hour. (I usually put the marinade in a plastic bag and leave it in the refrigerator overnight.)
- Preheat oven to 400
- Crush friend onions to small pieces. (I use a large spoon). Mix in the shredded cheese.
- Dip the marinated chicken in the onion crumbs and cheese mix, then place the chicken on a sprayed cookie sheet. (You can season the top with a dash of garlic salt if you have it, but don’t go overboard.)
- Bake for 20 minutes, or until done. The breading should turn golden brown and the chicken be entirely white throughout. FYI: If your rent is cheap and the oven is 20 years old, you may have to cook the chicken for about 30 minutes…just speaking from experience.
- Let cool for several minutes prior to serving.