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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

The World's Moistest Parmesan Crusted Baked Chicken Recipe

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This recipe for The World's Moistest Parmesan Crusted Baked Chicken is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
½ cups mayonnaise
¼ cups grated parmesan cheese
4 teaspoons seasoned bread crumbs (italian, panko bread crumbs are best, they have a real crunch to them)
Directions:
Directions:
1. Preheat oven to 425º F.

2. Combine mayonnaise with cheese in medium bowl.

3. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

4. Bake 20 minutes or until chicken is thoroughly cooked. **if you have not flattened your chicken breast prior to this, you will need to cook it about 35-40 minutes total, thicker breasts take longer to cook**

Tip: I will usually sprinkle a little bit of italian seasoned bread crumbs on top of the mayo, then sprinkle some panko on top of that, it really makes a nice crunch**
Personal Notes:
Personal Notes:
The mayo really seems to seal in the moistness of the chicken. These are easy, tender and delicious!

 

 

 

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