Moist Baked Chicken

    Moist Baked Chicken

    (804)
    4saves
    30min


    718 people made this

    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 

    1. Preheat oven to 220 degrees C.
    2. 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.
    3. Bake 20 minutes in the preheated oven or until chicken juices run clear and coating is golden brown.
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    Reviews and Ratings
    Global Ratings:
    (804)

    Reviews in English (804)

    by
    1203

    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)

    by
    553

    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)

    by
    349

    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)

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