Chicken breasts are coated in mayonnaise, Parmesan and garlic granules before being crumbed and baked to perfection. Serve with a crisp salad, rice, potatoes or pasta.
If unavailable, use plain breadcrumbs and add a pinch of each of the following: grated Parmesan, garlic powder, onion powder, dried oregano and dried basil.
So yummy! There wasn't even a crumb left over. I would have given this 5 stars but I added additional spices to the mayo mixtures....thyme, rosemary, oregano, and dried parsley for color. It was so moist, so tender, and so fast! I made mine on top of a wire rack on a cookie sheet, and then flipped them for the last 5 minutes so that it would be crispy all the way around. Delicious! I can't wait to try it with Kraft Dijonaise instead of mayo for a little less fat and more flavor. *edit* I think it's a MUST to cook this on a wire rack and flip at the end....we didn't do this the second time I made it and it was a soggy mess on the bottom. - 23 May 2008 (Review from Allrecipes US | Canada)
great recipe! I dipped the chicken in Italian dressing instead of mayo., but the chicken stayed so moist and tender, it was great. - 06 Mar 2006 (Review from Allrecipes US | Canada)
WOOT WOOT ! lol. I did make some minor changes that i think helped make this dish 5 stars. Try using crushed croutons instead of the Italian bread crumbs. It made it that much more crunchier! Use chicken tenderloins, that way the chicken crunches up better. I also cooked it on a pampered chef stone! YUMM, I loved this and will make it several times a month. - 12 Dec 2007 (Review from Allrecipes US | Canada)