French Onion Chicken Bake

Instructions

1. 1

   Preheat the oven to 200°C/400°F with a rack in the middle. During preheating, coarsely crush the croutons and prepare the provolone in thin slices. Set out a 23 × 33 cm/9 × 13 inch baking dish with approximately 3 litres capacity.

2. 2

   Use four boneless, skinless chicken breast portions weighing approximately 200 g each. Pat dry and flatten any thick areas to an even 2.5 cm/1 inch thickness.

3. 3

   Spread the condensed French onion soup over the bottom of the baking dish without diluting it. Arrange the chicken in a single layer and sprinkle evenly with the garlic powder and black pepper.

4. 4

   Spread the ready-to-eat French onion dip over the chicken, scatter over the crushed croutons and cover with the provolone. Cover the dish tightly with foil, tenting it slightly so it does not press against the cheese.

5. 5

   Bake for 30 minutes, then carefully remove the foil, keeping clear of escaping steam. Bake uncovered for another 10–15 minutes, until the cheese is lightly golden and a food thermometer reads at least 74°C/165°F in the thickest part of every chicken portion and the centre of the surrounding sauce. If necessary, continue baking in 5-minute intervals until that temperature is reached.

6. 6

   Let the bake rest for 5 minutes. Divide the chicken between four plates and spoon the onion sauce and topping over each portion.