Notes: if using thick chicken breasts instead of cutlets, the cooking time will be increased by 10 or so more minutes. The recipe is still great without the bread crumbs, if you want to omit them.
Serves 4.
1/2 cup mayo (light or regular)
1/4 cup shredded or grated fresh Parmesan cheese
4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total
4 teaspoons Italian seasoned dry bread crumbs
Preheat oven to 425 degrees F.
In a small bowl, mix mayo and parmesan together.
Line a baking sheet or dish with parchment or foil that has been sprayed with non-stick cooking spray. Place chicken breasts in baking dish. Spread mayo mixture evenly atop the chicken, then sprinkle evenly with bread crumbs.
Bake in preheated oven for about 20 minutes, or until tops are browned and juices run clear.
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