Sunday, January 4, 2015

Parmesan Crusted Chicken

serves 4

Oven 425 degrees F

  • 1/2 cup Hellmann's or Best Food's Real Mayonnaise
  • 1/4 cup shredded Parmesan cheese
  • 4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total weight or about 5 ounces per breast
  • 4 teaspoons Italian seasoned dry bread crumbs
  • Place mayo and cheese in a small bowl and mix. 
  • Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.
  • Next evenly sprinkle bread crumbs atop each. 
  • Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  • Season with a dash of fresh cracked pepper and sea salt, if desired.
  • Serve with a veggie like these delicious fresh french green beans that I steamed.

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