3-4 skinless boneless chicken breasts trimmed
1 cup mayonnaise
½ cup Parmesan cheese grated (fresh preferred)
1 ½ teaspoon seasoning salt
1 teaspoon garlic powder (I used crushed garlic)
½ teaspoon pepper
1/3 cup Italian Bread Crumb
Preheat oven to 200ºC. Trim, rinse and pat dry 3-4 skinless boneless chicken breasts. Pound them with a rolling pin or wine bottle to tenderise and flatten slightly
In a bowl, mix 1 cup mayonnaise, ½ cup Parmesan cheese, 1 ½ teaspoon seasoning salt, 1 teaspoon garlic powder or crushed garlic and ½ teaspoon pepper.
Spray a baking tray with oil
Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after.
Lightly sprinkle with some Italian bread crumbs on both sides. I used less than 1/3 cup on four large breasts. You are not coating them. Just adding some crispy and flavor.
Bake for half an hour or so. Let rest for 5 to 10 minutes before serving.
1 cup mayonnaise
½ cup Parmesan cheese grated (fresh preferred)
1 ½ teaspoon seasoning salt
1 teaspoon garlic powder (I used crushed garlic)
½ teaspoon pepper
1/3 cup Italian Bread Crumb
Preheat oven to 200ºC. Trim, rinse and pat dry 3-4 skinless boneless chicken breasts. Pound them with a rolling pin or wine bottle to tenderise and flatten slightly
In a bowl, mix 1 cup mayonnaise, ½ cup Parmesan cheese, 1 ½ teaspoon seasoning salt, 1 teaspoon garlic powder or crushed garlic and ½ teaspoon pepper.
Spray a baking tray with oil
Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after.
Lightly sprinkle with some Italian bread crumbs on both sides. I used less than 1/3 cup on four large breasts. You are not coating them. Just adding some crispy and flavor.
Bake for half an hour or so. Let rest for 5 to 10 minutes before serving.
Recipe posted by Angela Landsberg
