These quick and easy chicken breasts get their crunchy coating from mayonnaise, parmesan cheese and bread crumbs. For taking mere minutes to throw together the results are impressive. The inside stays juicy, tender and succulent, the coating crispy and flavorful.
So good this was I ended up making them twice in one week! The first time I used bone-in chicken with the skin on and the result was just like fried chicken. Super crispy and delectable. If you’re looking for an alternative to frying chicken this is the closest thing I’ve found.
The second time I used chicken cutlets. With barely 10 minutes of prep and a 12 minute cooking time they were on the table in record time. I turned the broiler on for the last-minute or two to help crisp them, with such a short cooking time they need a little help.
I turned the leftovers into chicken parmesan by briefly baking them with sauce and mozzarella on top, then broiling them to get the cheese bubbly and golden brown. Served over pasta, it was a delicious way to reinvent the leftovers.