In my great attempt to become more organized and actually try some of those recipes I have ripped out of magazines, I found this recipe…
It looked so good to me that I found FIVE of these magazine ads in my stash! UGH!
I don’t know why I found it so appealing. I am not a particular fan of mayo. I like it okay if it is mixed in something, like potato salad. I don’t ever slather it on my sandwich or dip my french fries in it.
This time it is used to hold on breading, so I think that is acceptable.
Since I was up to my elbows in mayonnaise while making this, I didn’t dare touch the camera! Sorry, no “in progress” pictures.
Hellmann’s Parmesan Crusted Chicken
1/2 cup Hellmann’s Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts
4 tsp Italian seasoned dry bread crumbs
Combine mayonnaise and cheese.
Spread on chicken, then sprinkle with bread crumbs.
Bake at 425˚ for 20 minutes.
Ok, now let me tell you how I did it.
First of all, I hate it when recipes call for Parmesan cheese and don’t specify dried or fresh. When in doubt, go fresh! I hardly ever use “shaky cheese”.
These are the breadcrumbs I used.
Panko breadcrumbs give a nice crispy coating. I like to get plain breadcrumbs. Then I can have them seasoned or plain.
I did add a little Italian seasoning. How much? Ummmm, until it looked right.
I found it easiest to get my hands dirty when adding the mayo. I just rubbed it all over the chicken. A half cup was actually a little more than I needed.
I made sure that the chicken was covered really well with the breadcrumbs so it would be good and crunchy!
Bake as directed.
Oooo! Ahhhh! So savory! So yummy!
Chip: 10/10 would eat again
Megan: I absolutely loved it!!!!!!!!
Katie: Loved it! LOVE OF MY LIFE! I enjoyed every single bite!