5:30 challenge

Casseroles topped with French fried onion pieces are an American tradition. So many people don’t consider their holiday meal complete without a serving of green bean casserole, topped with its familiar crown of browned onion bits.

But what happens to the remainder of that can of French fried onions? You really don’t want it to sit on the pantry shelf until the next holiday rolls around. That was my dilemma after testing a squash casserole recipe that called for this handy ingredient. What to do with the rest of the can?

I ran across this idea, perfect for the 5:30 Challenge. Five-ounce chicken breasts crusted with crushed onion pieces and baked at high heat turn out moist and well-flavored. If the remainder of your can is a little more or less than the 1 1/2 cups called for here, just use what you have.

Roasted broccoli or asparagus is the perfect accompaniment. It can bake right along with the chicken. Just put it into the oven as you start the preheating and dinner is on the table in no time.

Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don’t need to be included in the ingredient count.) You also can suggest a side dish if it can be made within the same time. Send recipes with your name, address and phone number to fivethirty@ajc.com.

Crunchy Onion Chicken

Hands on: 10 minutes

Total time: 30 minutes

Serves: 4

1 1/2 cups French fried onion pieces

2 tablespoons all-purpose flour

1 egg

4 (5-ounce) boneless, skinless chicken breasts, trimmed

Preheat oven to 400 degrees. Lightly grease a small rimmed baking sheet.

In a gallon-size plastic bag, combine fried onion pieces and flour. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper. Sprinkle with 1/2 teaspoon salt and combine thoroughly.

Beat egg in a second pie plate.

Dip chicken breasts into beaten egg and then into onion mixture. Press crumbs firmly to adhere. Arrange chicken breasts on prepared baking sheet. Sprinkle with remainder of crumbs from plastic bag and drizzle with 1 tablespoon vegetable oil. Bake 20 minutes or until chicken is cooked through. Remove from oven and allow to sit 5 minutes before serving.

Per serving: 481 calories (percent of calories from fat, 37), 38 grams protein, 37 grams carbohydrates, 1 gram fiber, 19 gram fat (8 grams saturated), 144 milligrams cholesterol, 566 milligrams sodium.

Adapted from a recipe at www.frenchs.com.