I took boneless, skinless chicken breasts out for dinner last night. Now all I had to do was figure out what to do with them. Do you know there are a million and one ways to make chicken. It's so versatile, can be paired with anything and it always tastes good. I have to say we eat alot of chicken and pasta, beef prices are too high, even for just two people! I stock up on all cuts of chicken when I see a sale, because there are so many ways to make it.
I made this recipe with my chicken breasts last night, I call it "Don't Hold The Mayo" chicken, baked in the oven with a crispy topping, along with a side of thyme steamed broccoli and carrots and herbed bread, it was fabulous!
Recipe below.
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Three ingredients is all it takes for moist, delicious chicken. Mix the breadcrumbs and grated cheese together for the topping.
Squirt the mayo on and spread over the top of the chicken breasts.
Sprinkle the breadcrumb mixture over the mayo and bake until golden brown.
Steamed up some broccoli florets and carrot slices with thyme as my side, and toasted herbed garlic bread to finish it off.
Dinner is served!
"Don't Hold The Mayo" Chicken
Ingredients
2 boneless, skinless chicken breasts
1/2 cup regular or light mayonnaise
1 cup Italian seasoned bread crumbs
1/4 cup grated Locatelli cheese or other Italian cheese
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Wash and pat dry the chicken breasts. Place chicken breasts on the baking sheet about 2-3 inches apart. Spread the mayonnaise over the tops of the chicken breasts. Pour the bread crumbs in a bowl and toss with the cheese. Sprinkle the bread crumb mixture over the top of the chicken until it's covered. Bake for 35-40 minutes or until the juices run clear. Makes 2 servings.
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