This is one of the easiest and tastiest chicken recipes that I've made in a long time. Susan found this in Susie Fishbein's latest cookbook and it's has become a favorite in both of our families. She made this for Shabbat dinner one night and I couldn't wait to make it myself.
1/2 cup prepared horseradish cream sauce
1/2 cup prepared honey mustard sauce
1 container of French's French Fried Onions, crushed
4 - 5 large chicken breasts
Mix sauces together in a shallow bowl. Put crushed French's Onions in another shallow bowl. Dredge chicken cutlets in sauce and then coat with the French's Onions. Place on baking sheet greased with non-stick cooking spray. Bake at 400 degrees F. for about 35 minutes until chicken is golden brown and cooked through.