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Baked Mayo-Parmesan Chicken Recipe

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This recipe for Baked Mayo-Parmesan Chicken, by , is from Medlin In The Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jordan Wattenburger

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
3/4 cup mayo
6 T coarsely-grated Parmesan (I just use the green-top shaker kind)
3/4 tsp. poultry seasoning
3/4 tsp. garlic powder
fresh-ground black pepper to taste

Directions:
Directions:
1. Preheat oven to 375F/190C. Spray a baking dish with non-stick spray, use a dish just large enough to hold the chicken.
2. Trim chicken breasts well, cutting larger ones in half. Put each piece of trimmed chicken inside a small Ziploc bag and pound with a meat mallet (or something heavy), just until the chicken is an even thickness, about 1/2 inch thick. (Donít pound too hard or too long or the chicken breasts will start to shred apart.) Then cut small shallow crosswise slits going down each chicken breast, being careful not to cut through.
3. Mix the mayo, poultry seasoning, garlic powder, and black pepper, then stir in the Parmesan. Put chicken breasts into the baking dish and use a rubber scraper to spread the mayo-parmesan coating over the top of each chicken breast, covering the entire surface.
4. Bake chicken 35-40 minutes, or until the chicken is firm and the top is nicely browned. (There will be some liquid and congealed cheese in the bottom of the baking dish, but just ignore it and move the chicken breasts to a serving platter.

 

 

 

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