I am not trying to sell a particular brand of mayonnaise to you here, though this is the one I buy when I’m not buying the store brand version. It is a dichotomy… I’m a tightwad who will save costs by buying a less advertised brand if it’s the same or better. I am also a graphic designer and part of my job is to create advertising to help influence people to buy the brand.
I don’t feel too bad about buying the store brand in this case, as Hellmann’s has never been a client. As a matter of fact, if you do see a label in a photo, you know that it’s the brand that I use, without coercion or payment from any of the manufacturers.
I changed the original recipe a bit, substituting Panko bread crumbs for the Italian seasoned ones called for and used some Italian seasoning herbs to make up the difference. This is an easy and tasty recipe and it produces juicy chicken pieces, just like the introduction says.
In two separate plates, get the breading ingredients ready.
There are bread crumbs,
there’s the mayonnaise,
and there’s the grated Parmesan, which gets mixed with the mayonnaise.
Get the chicken breasts…
and coat them, first with the mayonnaise/Parmesan mixture…
then with the bread crumbs.
Bake them for 20 minutes.
Parmesan Crusted Chicken, served with edamame and rice pilaf.
The original recipe is here:
Parmesan Crusted Chicken
Hellmann’s® or Best Foods® Mayonnaise transforms your chicken into a juicier, crispier, more delicious meal.
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 tsp. Italian seasoning
4 Tbsp. Panko bread crumbs, seasoned with salt and pepper
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 until chicken is thoroughly cooked, about 20 minutes.