Kristie's Chicken Spectacular

Kristie's Chicken Spectacular

Kristie 0

"Your guests won't know what you've topped the chicken with, but - they WILL love it!!"

Ingredients 40 m {{adjustedServings}} servings 506 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Beat eggs in a bowl; season with salt and pepper. Spread the French fried onions on a plate. Dip each chicken breast into the egg, then coat one side of the chicken breast with the fried onion. Place chicken with onions on top on a 9x13 inch baking pan.
  3. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place one slice of provolone cheese on top of each chicken breast and return the pan to the oven, baking until the cheese is melted, 3 to 5 minutes.
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Chicken Asparagus Roll-Ups

Chicken breasts are rolled around asparagus and cheese, breaded, and baked.

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Make a delicious dinner with just two basic ingredients! Technique is the trick.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 10

  1. 14 Ratings

Pam Ziegler Lutz

This was very good. The key is to liberally season the chicken with salt and pepper before dipping in the egg. I dipped just the top of the chicken breast in egg, as that was the only part being dipped in the onions. I also crushed the fried onions to help them better cover the chicken. My chicken breasts were very large, so I added extra cheese during the last step. The directions don't state whether to cover while baking. I did not at first, but noticed the onions became dark very quickly. I covered the baking dish with foil for about 20 minutes, then uncovered to crisp the onions during the last 10 minutes. Because of the size of the chicken breasts, my cooking time was also longer.


Very good. Also felt it was missing something. Next time I will try to dip the chicken in dijon instead of the egg.


This is a wonderful recipe! I have made this without the cheese before but it is so good with the provolone! I can't wait to make it again!!