Ever single time we do a survey on the blog and ask what kinds of new recipes readers would like to see, the #1 request is always the same:
Specifically, recipe that call for boneless skinless chicken breasts.
Not thighs, not legs, not wings, all of which I personally happen to also love. Nope, everyone seems to be obsessed with the lean white meat that comes with chicken breasts, and all the better when you don’t have to mess with any skin or bones. Plus, as lean proteins go, chicken is pretty affordable, it’s also extremely versatile to work with, and let’s be real, you can make it taste like just about anything you like!
However, anyone who has cooked entire chicken breasts before will tell you that they can be annoyingly finicky to work with, especially when baked in the oven. Cook them the wrong way and you’ll end up with a dry, rubbery, tough, and flavorless disaster. But cooked the right way?! We’re talkin’ juicy, tender, flavorful, deliciousness.
2/3 c mayonnaise
1/4 c freshly grated Parmesan cheese
1/2 c seasoned bread crumbs, finely crushed
1-1/2 tsp. seasoning salt
1/4 tsp. freshly ground black pepper
1 tsp. granulated garlic or garlic powder
1/2 tsp. mustard
1/2 tsp. soy sauce
4 skinless, boneless chicken breasts
Preheat oven to 375. Spray a baking dish large enough to hold the chicken in a single layer.
In a medium sized bowl, mix all ingredients except chicken until blended. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish.
Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.