Reviewed: Jul. 19, 2009

This was super good. I didn't measure, I just spread some mayo on (just enough to barely cover) and dipped it in the bread crumbs. I did add some dry ranch powder to the bread crumbs like someone suggested. I was scraping the pan clean when it was done.

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JLMURDO

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Reviewed: Jul. 14, 2009

A Keeper! Like everyone else I added spices to my bread crumb mixture. Used Contadina 4 cheese bread crumbs and liberally added Emeril's Orignal Essecence and some Italian Seasoning. Lightly coated 4 large breasts with 1/2 cup of regular mayo using a basting brush and only needed about 1.5 cups of crumb mixture. Baked at 425 for 40 minutes and it was fantastic. Nice and moist with great flavor. Served with steamed mixed veggies and an herbed pasta in sauce (Rice-A-Roni). Went down well with a nice oaky Chardonnay. Will add this to my 'favorites' list. Enjoy!

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jul. 13, 2009

Very yummy!!! So easy too! A few things I recommend- sprinkle some salt & pepper (or whataever other extra seasonings you like) before the mayo. Then apply the thin layer of mayo, and roll in the crumbs. Halfway through the 30 minutes, I flipped the chicken over so both sides were a little crunchy. Lastly, for the final 3 or 4 minutes I set the oven to broil. This made the top just a little extra crispy and delicious. Overall- delicious chicken! Thanks!

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Kels

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Reviewed: Jun. 24, 2009

I loved it! Instead of the mayo I used french onion dip and used just enough to cover. I also topped with parm. cheese and it was extremely flavorful!

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griffkeeper

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Reviewed: Jun. 9, 2009

I've been making this for a long time. I use lowfat Mayo add Lime juice and a pinch of curry. Yum.

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Karen

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Reviewed: Jun. 9, 2009

This is a delicious recipe. It has been in my family for years with an addition of a few herbs. It always comes out moist and perfect.

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Kamal

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Reviewed: Jun. 8, 2009

Very good. The chicken is moist and tender. I added herbs to the bread crumbs as others suggested. It really boosted the flavor. I also added parmesan cheese over the top at the end so it melted on top.

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Courtney

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Reviewed: Jun. 3, 2009

It is definitely better if you add extra seasonings and parmesan to the breadcrumbs, but the mayo makes this chicken delish either way. 30 minutes on 425 was perfect, I broiled it for a minute on each side afterward just to crisp it up a little.

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Miz Megan

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Reviewed: Jun. 1, 2009

Delicious! After reading the other reviews I changed a few things though. I used the suggestion of putting half a packet of Ranch mix in with the mayo. Instead of using bread crumbs, I took cheese & garlic croutons and smashed them up, then added about 3 tbls of Parmesan cheese. I didn't use all the mayo, just enough to cover the chicken. My husband & I both loved this and will def. be making it again...he even suggested I make it for his mother so it had to be good!

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brittanyip

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Reviewed: May 28, 2009

Very tasty! I decided to just get messy and spread the mayo with my hands. I then sprinkled them generously with McCormick's Montreal Chicken seasoning and then the breadcrumbs. I did broil them for a couple minutes at the end to crisp them up a bit more. Yum!

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lsimon99

Cooking Level: Intermediate

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Reviewed: May 5, 2009

One of my hubby's new favorite recipes! Be sure to use regular mayo and not light mayo...seemed to be less crispy with the light. try cutting the chicken into strips first fro yummy chicken fingers (and a quicker cook time!) Also took suggestions of others and doctored up the bread crumbs and mayo with all purpose seasoning, garlic and Parmesan cheese. Yum!

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Leilana

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Reviewed: May 1, 2009

I really liked this recipe, it was very simple to throw together.

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GIBSON3980

Cooking Level: Beginning

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Reviewed: Apr. 23, 2009

I used other reviewers advice and added my fave seasonings to my liking. Also did a thin layer of mayo. I added some pepper and McCormick grill mates garlic & onion medley seasoning about two tablespoons. This seasoning is so good everyone should try it!

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CindiZR

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Roy, Washington, USA

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Reviewed: Apr. 21, 2009

easy recipe to make not alot of flavor though I always make chicken gravy for on top. My family does not complain when I make this. Very moist and tender .

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jaynejones

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Apr. 6, 2009

This chicken was wonderful! I did spice up my mayo before coating the chicken. mmmmmmm! Great easy recipe!

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kim1430

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 4, 2009

Dry and flavorless. The mayo does not add any unique taste. There's no reason to use this recipe instead of doing the traditional flour, egg, and crumb breading. Does not add anything new or special to the taste of the chicken, and does not keep the chicken moist.

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abby

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

This was a great base for some really tastey chicken! I added 1/4 C garlic/tomato pasta sauce to light mayo, and added a spinkle of basil. I also friend this in 1/4 C vegitable oil. I also used chicken thighs, bc I needed to get rid of them. Turned out great! Will make again and again. ::::UPDATE:::::Okay, I made this a second time and it turned out even better! I added about 1/4 Cup Marzetti Ranch Dressing (mmm) to the mayo, and seasoned ground saltine crackers with garlic salt, italian seasonings, and pepper. I sprinkled the breaded chicken tenderloins with swiss cheese, and sprayed with butter cooking spray to give it some crunch. It was great! Served with rice and salad.

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Ashley J.

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 24, 2009

i am ONLY giving this recipe a 3 because i messed with the breading so much. great base for an outstanding dish. i love making this and have it on the menu at least once a week. this is my version of this chicken: 4 Chicken Breasts cut in half 3 Table Spoons of Mayo 2 Cups Cheeze-It's Crackers 1 Cup of French Fried Onions 2 Table Spoons of Toasted Sesame Seeds 1/2 Cup Italian Bread Crumbs Add Salt and Pepper to your liking.

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 22, 2009

I gave this recipe four stars for how easy it was to make and how tender the chicken was. It didn't have a lot of flavor though. I will still keep it in my rotation and try to spice it up some next time. I thought a slice of tomatoe and a slice of swiss on top and under the broiler for a minute might be tasty and I could leave it plain for the kids!

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