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Broiled Chicken glazed in Ruby Vinaigrette


Broiled Chicken glazed in Ruby Vinaigrette

  • 1 chicken breast (halved/butterfly)
  • 1/4 cup french fried onions
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons Panko bread crumbs
  • 1 teaspoon Cavender's greek seasoning
  • 1/2 teaspoon black pepper
  • 1 egg
  • 2-4 tablespoons of Ruby Vinaigrette

(Two servings)

Turn broiler on high.  Mix fried onion, cheese, Panko, and seasonings in a small bowl, and then spread onto a plate to make a thin layer to crust the chicken.  After cutting the chicken breast in half length-wise, pat the chicken dry.  In a small bowl, add 1 egg and mix the egg.  Coat each piece of chicken with egg, and then lay chicken on the onion/cheese mix. Flip chicken on the plate of crust mix and be sure to coat each side well with crust mix.  Cover a baking sheet with aluminum foil and place chicken on the baking sheet.  On top rack in oven, broil 1 side of chicken about 2 min (once fried onions look golden brown), and take out the baking sheet. With a spatula, flip the pieces of chicken and cover chicken with any left over crust crumbs from the plate.  Broil that side of the chicken about 2 min.  Take chicken out and pour 1-2 tablespoons of Ruby Vinaigrette on top of each piece.  Place chicken back in oven on bottom rack for another 3-5 min (do not burn the crust).  Serve with your favorite side dish. 

Origin: My own concoction