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!

Critics’ Corner

Chip: 10/10 would eat again

Megan: I absolutely loved it!!!!!!!!

Katie: Loved it! LOVE OF MY LIFE! I enjoyed every single bite!