French Fried Onion Crusted Chicken with French Dressing Broccoli Salad
by Jes Mostek

French Dressing Broccoli Salad
by Jes Mostek
serves: 12
  If you're making this recipe as a side salad and you're concerned about left-overs, only add the dressing to the portion that you'll use today. The remaining (undressed) salad will stay crisp in the fridge for 3-5 days.
  1 bunch   fresh broccoli
  1 bag (8 oz.)   julienne (matchstick) carrots
  3/4 c.   raisins, plumped
  1/2 c.   sunflower seeds
  1 c.   white cheese crumbles (or curds)
  1/2 c.   french dressing
  To plump raisins, cover raisins with water in a small microwave safe bowl. Microwave on high for 1-2 minutes. Set aside.

Rinse and chop broccoli.

Drain raisins.

Toss broccoli, carrots, plumped raisins, sunflower seeds, cheese, and french dressing in a large bowl. Serve immediately.

Hint: to turn this salad into a complete meal, just add some cooked diced chicken! Of course, then this recipe will only serve 4 people.
Onion Crusted Chicken
by Krystal Arena
serves: 4
  I haven't served this to a child or adult who didn't LOVE it!

Prep time: 10 minutes
Cook time: 25 minutes
  4 (1/4 lb. each)   boneless chicken breasts
  1/2 c.   dijon mustard (mild)
  1 (6 oz.) can   French fried onions
  Preheat oven to 350F.

Crush fried onions in a plastic bag.

Filet the chicken breasts to 1/4" or so slices (cooks faster and easier to cut for the kids).

Then, put the mustard and the onions into SEPARATE bowls.

Keeping one hand wet & one dry...
Coat the chicken in the mustard, then coat both sides with the onions. Lay on a cookie sheet.

BAKE for 20 - 25 minutes @ 350 F.

Serve with Green Bean Casserole, potatoes of choice, and Cranberry Sauce!