Special to the Tribune-Star
WEST UNION, ILL. —
I first tasted this recipe at a carry-in after Gene and I started attending Trinity UMC in Marshall, Ill. They were brought in by Mary Hunter. I think I got the last piece.
I finally found out she was the one who brought them. Now going through her boxes of recipes, I found this recipe.
I was so happy. I can hardly wait to make them. The chicken breast needs to be skinless and boneless.
1 can crushed French Fried onions
1 tablespoon flour
1⁄2 teaspoon salt
Combine together. Set aside.
1 chicken breast, cut into 16 pieces
1 egg, beaten
1 - 8 ounce can Crescent Rolls, cut into 16 pieces
• Dip chicken in egg. Then coat with onion mixture. Place one piece chicken on one crescent strip, then wrap it. Brush with egg. Place on greased cookie sheet.
• Bake 375 degrees for 12 to 15 minutes
Note: This recipe is for 1 or 2 people. Adjust for more people.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.