CRISPY ONION CHICKEN

1- 1 1/2 sticks butter or margarine, melted
4 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. pepper
4-6 boneless chicken breast halves
2 (2.8 oz.) cans French-fried onions, crushed

Preheat oven to 350 degrees.

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt, and pepper.

Sprinkle the crushed onions on a serving plate. Dip chicken in the butter mixture. Press both sides of the chicken pieces into the onions. 

Spray a baking pan with nonstick cooking spray. Place chicken pieces in a single layer in the pan. Top with any remaining onions, and drizzle with any remaining butter mixture. Bake uncovered for 30-35 minutes or until chicken juices run clear. Serve immediately.

SIMPLE &  DELICIOUS SALAD

1 bunch Romaine lettuce
1 small red onion cut in slices
1 granny smith apple, cored and cut into thin slices
6 slices of bacon, fried & crumbled
2 Tbsp. freshly grated parmesan cheese

Cut the top 2-3 inches off the Romaine lettuce and wash with cold water.  Drain on paper towels.  Cut lettuce into small pieces.  Add remaining ingredients and toss before serving.

Suggested Side: Sweet Potatoes,  Simple & Delicious Salad