I used chicken tenders and panko that I seasoned with some salt, cayenne pepper, and dried italian seasoning. Good and crunchy coating.
Jul 9, 2013
laurentexas Member since: February 15, 2010
The mayo keeps the chicken super moist. One suggestion, pound the chicken out a bit if they are very thick otherwise the bread crumb coating might get too brown cooking the chicken long enough to cook through.
Nov 29, 2011
beezus Member since: November 29, 2011
2 nights a week I cook dinner for a very picky 5 y/o and a slightly picky 4 y/o. Finally, a dish they both ate and liked! I used half mayo/ parmesan with garlic powder. Spread on top of lightly pounded breasts. Used crushed Ritz wheat crackers instead of bread crumbs. Took longer to brown than recipe cook time, but still came out so moist. So easy. I would serve this at a dinner party. May try putting a good marinara sauce in the bottom of pan, chicken on top and then baking.
Sep 22, 2011
JessicaLeaRD Member since: September 22, 2011
Incredibly easy and husband approved. I added a layer of sliced zucchini over the chicken, though next time I will surely dice them in order to allow the chicken to brown a bit more.
Certainly not gourmet, but it's fast, easy, the ingredients are already in the house, and everyone enjoys it :)
Aug 21, 2011
I really enjoyed this recipe there was only one change I did I used graded parm cheese. It make the coating a little bit better. -
Mar 11, 2011
this was delishous chicken. i added a touch of honey, some hot pepper sauce, salt and black pepper to the mix. also baked it up on a rack so it wouldnt be soggy on the bottom. came out wonderful.
Aug 20, 2010
Did anyone have a problem with the way this printed out? The whole recipe was there, except the part about what to do with the breadcrumbs. Of course I mixed it in with the mayo and it turned to dough! Got back on line to look at recipe.The full recipe shows up on the page but it somehow missed the last line about the breadcrumbs when printing,and messed up my recipe.I HATE WASTING FOOD!
Jan 3, 2008
In Teesside UK the "Parmo" is a celibrated favourite takeaway dish of weekend revellers. I served this dish, using this recipe, to New Years party guests with universal acclaim. Takeaway at home. I prepared a dozen chicken breasts, beaten flat. Prep time no more than an hour; chilled in the fridge until midnight then cooked in hot oven on baking sheets and served with mixed winter and spring salad, steak cut fries galic and tomato/chilli sauces. I used ASDA grated hard Italian cheese and mixed some italian dried herbs with the golden breadcrumbs. I'll be doing this again. Many thanks to the originator.
PS - Can mayo dishes be frozen for later use?
Dec 17, 2007
Wow! I can't say enough about how simple this is and how great it tastes! I thought mayo and cheese? YUCK! But...it's DELISH!:) The mayo makes the chicken so moist. I have made this a few times now and it's great every time. You really don't have to even measure anything out for the recipe if you don't want to, just use as much mayo as you think will cover the chicken. As for the cheese? Put in as little or as much as you want. I like the taste of the cheese so I put in a little extra. I bake this at 375 degrees and 30 minutes however. Always like chicken to cook a little longer, and the breadcrumbs burn at a higher temp. Try this recipe! You will like it!
May 12, 2007
mjmahnke Member since: April 16, 2004
This chicken is awesome! I pounded the chicken breasts just a little before coating them in the mayo mixture. I used light mayo instead of regular. Everything else was as directed. My husband said it is one of the best chicken dishes he has ever eaten! I, too, thought it was great!