French onion dip and French fried onion rings are retro ingredients that I'm putting together to make a baked French onion chicken. The dish is so easy that the kids can prepare it for Mother's Day this weekend.

If the kids are making the recipe, use sliced thin cutlets. If an adult is preparing the dish, it is much more economical to purchase boneless, skinless chicken breast halves and slice them in half horizontally. Just lay a breast on a clean, flat surface and run a sharp knife through the center.

It helps if you apply a little pressure from your left hand while making the cut, pulling the knife right down the middle of the breast as if you were cutting the layers of a cake.

Come up with your own version of the recipe by switching out the dip and the toppings. A combination of ranch dip with crushed cheese crackers also is delicious.

Serve your chicken atop a package of cooked long and wild rice blend. Steamed broccoli is all you need to complete the menu.

FRENCH ONION CHICKEN

6 boneless, skinless chicken breast cutlets or 3 boneless, skinless chicken breasts, cut in half horizontally

Freshly ground black pepper, to taste

1 8-ounce container prepared reduced-fat French onion dip

1 small container French fried onion rings

Heat oven to 350 degrees. Spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Place the chicken cutlets in the dish and grind some pepper over the top of each. Spoon the dip over the cutlets. Sprinkle onion rings over the top of the chicken and bake for 40 minutes.

Makes 6 servings.

COMING NEXT WEEK: Taco lasagna is a hit with teens and makes a great entree for a Mexican-theme graduation meal.

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or send e-mail to karin.calloway@comcast.net. Find her previous recipes through the online archive at augustachronicle.com/karin.