recipe and use an 8×8-inch glass dish, checking for doneness a few minutes earlier. If you like extra crunch, hold back a small handful of fried onions and add them in the last 2–3 minutes of baking or right after broiling, so you get both toasty and super-crispy textures. For food safety, always start with fully thawed chicken; baking from frozen can leave the center undercooked while the topping burns. Use an instant-read thermometer and confirm the thickest part of each breast reaches 165°F (74°C) before serving. Avoid letting the raw chicken sit out at room temperature for more than 30 minutes while you prep, and wash hands, cutting boards, and knives thoroughly after handling raw poultry. Leftovers should be cooled quickly, then stored in a shallow container in the refrigerator and eaten within 3–4 days; reheat covered at 325°F (165°C) until hot in the center,
My uncle used to make this rich savory bake every Sunday and I finally stole his secret. Takes just 4 ingredients for absolute perfection and the crunch is unreal.
