Parmesan Crusted Chicken {Hellmann's Mayo Recipe}

Wow! This recipe by Hellmann's/Best Foods sounds too good to be true - with it's 4 ingredients, 5 minutes of prep time and 20 quick minutes of baking time - but it's 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! Hellmann's, 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. Don't let the limited number of ingredients fool you. Their mayo gives it all the richness in flavor you could desire.

Yep - just these 4 easy ingredients, that's all it takes to get moist, delicious
Parmesan Crusted Chicken in well under 30 minutes.  Really!!

So amazingly moist and rich!

Parmesan Crusted Chicken

(recipe courtesy of Hellmann's/Best Foods, sponsored post)

serves 4

Oven 425 degrees F

Ingredients:

1/2 cup Hellmann's or Best Food's 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

Place mayo and cheese in a small bowl and mix.

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.

YUMMMMM!

8/20/12 Update:
I'm not kidding when I say I make this dish practically every week and have been since my original post almost a year ago. It's ALWAYS a hit. It's quick, inexpensive, reasonably healthy and amazingly delicious. A few things some of you have asked about:

• I use chicken cutlets that I buy at Gelson's - 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've used light mayo (and just about every form of mayo there is) and it comes out fabulous every time.
• Many of you have said you've 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.

This was a sponsored post. The opinions expressed herein are my own and were in no way influenced. This recipe is awesome!

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If you like this recipe, check its healthier Paleo, Keto and Bulletproof cousin Parmesan Crusted Halibut!

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