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.
An outrageously juicy way to change your dinnertime chicken routine.
Ingredients
Instructions
- Preheat oven to 425° F.
- Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 20 minutes or until chicken is thoroughly cooked.
Notes
Adapted from Hellmann's
I love how quickly breaded chicken cutlets come together! This looks like a great weeknight meal that I have to try – thanks!
I bet this must melt in your mouth! I haven’t made this in years; thanks for the reminder.
Rita
My 2 favourite foods rolled into one! I can’t wait to try this out, maybe with a little mustard too. Thanks for sharing this recipe!
I love chicken this way the only thing we do different is use sesame seeds instead of bread crumbs looks amazing Reeni!
I’ve been making this chicken for a few years – Hellman’s/Best Foods used to advertise this recipe in magazines. It’s by far the juiciest, crispiest chicken I’ve ever made. It’s also great because if you use regular boneless/skinless chicken breasts and pound them flat you’ll get twice the number of servings!