Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Baked Parmesan Chicken Breasts
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- #39133
serves/makes:
ready in:
under 30 minutes
under 30 minutes
17 reviews
1 comment
ingredients
1/2 cup seasoned dry bread crumbs
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
4 boneless and skinless chicken breast halves, pounded to an even thickness
directions
Preheat the oven to 425 degrees F.
Place the bread crumbs in a shallow dish.
Combine the mayonnaise, Parmesan cheese, and garlic powder until well mixed. Spread the cheese mixture evenly on the chicken, coating both sides.
Dredge the chicken in the bread crumbs, pressing the crumbs gently so they adhere to the chicken. Place the chicken on a baking sheet.
Place the baking sheet in the oven and bake at 425 degrees F for 15-20 minutes or until the chicken is cooked through and the bread crumb coating is lightly browned.
Serve immediately.
nutrition data
414 calories, 27 grams fat, 11 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
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reviews & comments
April 28, 2019
Marinated boneless breasts in bottled Italian dressing overnight. Grated fresh Parmesian cheese and mixed with plain Panko bread crumbs for crust. The dressing gave the crust and chicken an amazing flavor. Next time, I will pound the chicken to make it thinner. Such a versatile recipe!
December 6, 2014
Very good. Moist and tasty
May 9, 2014
Love. I add canned mushrooms under mayo n layer of mayo then add chopped green onions on top with no bread crumbs but French fried onions crumbled. It's been a hit at any church functions n family fav
March 20, 2014
chicken with mayo and panko bread crubs was totally delicious.
October 31, 2013
I used chicken tenders and panko that I seasoned with some salt, cayenne pepper, and dried italian seasoning. Good and crunchy coating.
July 9, 2013
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.
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.
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 :)
August 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. -
March 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.
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!
January 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?
December 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
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!
February 15, 2007
This was very easy and very delicious! My husband and I both absolutely loved it! The breasts I used were large and took almost 40 minutes to be completely cooked, but it was awesome and we will defintely be making this recipe again.
November 6, 2006
Really good and easy. I think next time I will take the other reviewer's suggestion and add a vodka sauce (something with a little kick to it) and mozzarella cheese at the end. Dinner in 20 minutes, can't beat it.
December 22, 2005
this dish came out EXCELLENT!!! I was a little worried about the mayo, but I have to say - it was amazing. My boyfriend asked that i make it again. it was super easy, really moist, and flavorful. I flipped the cutlets and added some Vodka sauce and sliced mozzarella to the top of it during the last 5 minutes in the oven and it really kicked up the flavor.
December 6, 2005
This was very easy to prepare, for a working wife this is important. The chicken was extremely moist, my husband thouroughly enjoyed it, as did I, this will definetly be added to our recipe box.