Moist Baked Chicken
This is amazingly moist and tender baked chicken. So quick and easy to make, it's one of my favourites!
Ingredients
Serves: 4
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 3/4 cup bread crumbs
- 4 skinless, boneless chicken breast halves
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Preheat oven to 220 degrees C.
- In a bowl, mix the mayonnaise, Parmesan cheese and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture then into the bread crumbs to coat. Arrange coated chicken on a baking tray.
- Bake 20 minutes in the preheated oven or until chicken juices run clear and coating is golden brown.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(1110)
Reviews in English (835)
So yummy! There wasn't even a crumb left over. I would have given this 5 stars but I added additional spices to the mayo mixtures....thyme, rosemary, oregano, and dried parsley for color. It was so moist, so tender, and so fast! I made mine on top of a wire rack on a cookie sheet, and then flipped them for the last 5 minutes so that it would be crispy all the way around. Delicious! I can't wait to try it with Kraft Dijonaise instead of mayo for a little less fat and more flavor. *edit* I think it's a MUST to cook this on a wire rack and flip at the end....we didn't do this the second time I made it and it was a soggy mess on the bottom. - 23 May 2008 (Review from Allrecipes USA and Canada)
great recipe! I dipped the chicken in Italian dressing instead of mayo., but the chicken stayed so moist and tender, it was great. - 06 Mar 2006 (Review from Allrecipes USA and Canada)
WOOT WOOT ! lol. I did make some minor changes that i think helped make this dish 5 stars. Try using crushed croutons instead of the Italian bread crumbs. It made it that much more crunchier! Use chicken tenderloins, that way the chicken crunches up better. I also cooked it on a pampered chef stone! YUMM, I loved this and will make it several times a month. - 12 Dec 2007 (Review from Allrecipes USA and Canada)