Recipe by William Anatooskin
"A succulent, herb chicken dish. This chicken cooks quickly!"
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1 1/2 pounds
skinless, boneless chicken breasts
dried dill weed
ground black pepper
This came out really good. I've made it before, but it was better because I heated the dish before throwing the chicken in this time, and eliminated the soggy bottom issue.
For only 2 chicken breasts, I still used 1/2 cup mayo, mixed with granulated garlic, onion, seasoned pepper and celery salt. Coated the chicken with all of it, then the cornflakes. Sprinkled with dill and lemon zest. Yummy dish, and I'd make it again... this way. Thank you.
We were not too crazy about this recipe. I'm sure that anyone who LOVES dill will like it, but unfortunately that's not us. Not sure why other reviewers thought this was bland - we thought the dill flavor was WAY too potent (followed the recipe exactly). Hubby said, "if you make it again, change the seasoning". I will try again, but will substitute the dill for garlic or something else we prefer. Also, make sure you crush the cornflakes into small peices, or you'll have a mess when cutting into the chicken. This was my first time using corflakes as a "breading", and I didn't crush them enough. Lastly, I agree with another reviewer - there was no "Allow excess to drip off" - the sauce was too thick for that. I'll update my review when I make it again with changes. I think it will make a nice "base" when modified with a different seasoning. :)
My Grandmother made this for years! I can't believe I stumbled on this (thanks to recipe seach and and empty pantry close to grocery night). I cut my chicken into strips (chicken tenders) and add a little onion powder to the seasoning mix. I spray the bottom of the baking dish with a little Pam so nothing sticks and bake them at 350 for 30 - 35 minutes turning once during baking. These come out so tender and moist with a light crispy coating even using lite mayo.
I hate mayo! And this recipe was awesome!!!!! So juicy. I didn't have cornflakes, so I used bread crumbs, but I bet cornflakes would be good, too. I followed the recipe exactly except for the bread crumbs, and next time I will not change a thing. Yum!
Very moist and forgiving. If you make a mistake, it's still very good. I add about 50% more lemon, use "honey" type corn flakes, and garnish with lemon zest after baking.
Mixing plain yoghurt with the mayo (half and half) removes a few calories and doesn't affect the flavour. I've also used bread crumbs in lieu of corn flakes.
WOW! I received many compliments from my husband when I cooked this for dinner. I love to find a chicken recipe that my husband loves. I didn't measure the ingredients and used Special K cereal. Thank you William!
I would give this 5 stars, but I didn't exactly follow the entire recipe. I made the mayo sauce and added just enough milk to make it thin enough for dipping. I used Orange Roughy fillets, dipped them in the mayo mixture, then a mixture of 30 crushed saltine crackers, 2 Tbsp. flour, and 2 Tbsp. instant potato flakes (see Chicken Fried Chicken recipe on this site). Then I fried them in a skillet (flip only once so you don't disturb the coating). Then I drizzled some of the reserved thinned mayo mixture over the fried fillets. It was soooo good! Even my super picky husband really liked it. Just thought the flavors in this mayo sauce seemed more suited to fish. That's what would make it a 5 star recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken a la Mayo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 216
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