Friday, January 30, 2015
Parmesan Crusted Chicken Hellmanns Mayo Recipe
Wow! This recipe by Hellmanns/Best Foods sounds too good to be true - with its 4 ingredients, 5 minutes of prep time and 20 quick minutes of baking time - but its totally true and totally amazing! Even my husband who is not a fan of mayo (a key ingredient in this recipe) absolutely raved about this dish and cannot wait to have it again. In fact, I wanted to take a picture of him enjoying it but he devoured it before I could grab the camera! Hellmanns, or Best Foods Real Mayonnaise as those of us on the west coast know it, really knocked it out of the park with this recipe.
Think juicy, moist, tender and incredibly tasty. Dont let the limited number of ingredients fool you. Their mayo gives it all the richness in flavor you could desire.
Think juicy, moist, tender and incredibly tasty. Dont let the limited number of ingredients fool you. Their mayo gives it all the richness in flavor you could desire.
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| Yep - just these 4 easy ingredients, thats all it takes to get moist, delicious Parmesan Crusted Chicken in well under 30 minutes. Really!! |
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| So amazingly moist and rich! |
Parmesan Crusted Chicken
(adapted from Hellmanns/Best Foods)
serves 4
Oven 425 degrees F
Ingredients:
1/2 cup Hellmanns or Best Foods 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
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.
8/20/12 Update:
Im not kidding when I say I make this dish practically every week and have been since my original post almost a year ago. Its ALWAYS a hit. Its quick, inexpensive, reasonably healthy and amazingly delicious. A few things some of you have asked about:
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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| YUMMMMM! |
8/20/12 Update:
Im not kidding when I say I make this dish practically every week and have been since my original post almost a year ago. Its ALWAYS a hit. Its quick, inexpensive, reasonably healthy and amazingly delicious. A few things some of you have asked about:
- I use chicken cutlets that I buy at Gelsons - the thin ones - or you can just butterfly a normal boneless breast and that will yield 2.
- You can definitely use normal boneless breasts, just increase your cooking time by at least 10 minutes (original cooking time for thin cutlets is 20 minutes, so for thick boneless breasts cook them at least 30 minutes, or until they are no longer pink inside/fully cooked).
- I use light mayo and it comes out fabulous every time.
- Many of you have said youve experimented by using yogurt (Greek, plain, 0%, or light), and/or sour cream (regular or light) in place of the mayo and had great results. If you choose to substitute, especially with 0% Greek yogurt, consider adding some fresh squeezed lemon juice, garlic powder, and some extra salt and pepper to the mix to amp up the flavor.
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