French Onion Baked Chicken

Preheat the oven to 400°F.

Pound the chicken breasts to ½-inch thickness.

Add the onions to a freezer bag and roll with a rolling pin to crush them. Transfer to a bowl and set aside.

In a large bowl, whisk the egg, Dijon mustard, and salt. Add the chicken and toss well to coat.

Remove each chicken breast from the egg mixture, letting excess drip off, and then dip into the crispy onions, gently pressing to adhere.

Transfer to a baking sheet and bake for 20-25 minutes or until the chicken reaches 165°F in the thickest part of the breast.