6 boneless chicken breasts, about 2 lbs.
1 envelope dry Onion soup mix
2 T. bread crumbs
1/4 c. olive oil

Preheat oven to 400 degrees. In shallow dish, combine onion
soup mix with bread crumbs. Brush chicken breasts with olive oil, then dredge in bread crumb mixture. On a slightly oiled baking dish, arrange breaded chicken breasts in single layer. Bake for approximately 15-20 minutes or until done.

Makes about 6 servings.

Gail's notes: I make these a lot on Sundays before I go to church, just get everything ready and put into oven to cook while I'm at church; I like the time bake feature on my oven! I usually use less chicken for us with just 2 at home now, so I usually use about half the package of dry onion soup, for 2 or 3 breasts and save the rest for the next time. I half the bread crumbs. I usually just drizzle olive oil on the chicken and then spoon the crumb mixture over it instead of dredging it, but I guess that's just the lazy way! I have also made this in the West Bend slow cooker and left it cooking in there while at church or somewhere else. Might not be quite as crispy as it could be in oven but it works for me! We really like chicken like this. I keep dry onion soup mix on hand just for this.