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Tender Italian Baked Chicken
SUBMITTED BY:
Barb Eisel
PHOTO BY:
Linda
"Flavorful and moist baked chicken."
RECIPE RATING:
Read Reviews
(85)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
3/4 teaspoon garlic powder
3/4 cup Italian seasoned bread crumbs
4 skinless, boneless chicken breast halves
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DIRECTIONS
Preheat oven to 425 degrees F (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 sheet.
Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
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REVIEWS
Reviewed on Sep. 13, 2006 by
LADYDRAKE
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LADYDRAKE
Sep. 13, 2006
So good! Five stars with added spices. Made half mayo/cheese mixture which was enough for 3 breasts. Added onion powder, kosher salt and pepper. Everything else exactly as listed. My daughter declared it her "favorite chicken!" Thanks for sharing!!
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7 users found this review helpful
So good! Five stars with added spices. Made half mayo/cheese mixture which was enough for 3...
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Reviewed on Mar. 6, 2006 by pattycake
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pattycake
Mar. 6, 2006
great recipe! I dipped the chicken in Italian dressing instead of mayo., but the chicken stayed so moist and tender, it was great.
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6 users found this review helpful
great recipe! I dipped the chicken in Italian dressing instead of mayo., but the chicken...
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Reviewed on Jun. 6, 2008 by
catglaw
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catglaw
Jun. 6, 2008
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.
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5 users found this review helpful
So yummy! There wasn't even a crumb left over. I would have given this 5 stars but I added...
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Reviewed on Feb. 10, 2006 by
DebsWebWorks
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DebsWebWorks
Feb. 10, 2006
This recipe was so darn easy to make, and the chicken was so moist and tender, and delicious - my family love it, and since it's easy to make this recipe is a keeper. I was concerned that using mayo would make this a greasy dinner, but no way, it was not. I just wiggled the chicken, both sides, in the mayo mixture, then into the bread crumbs. I covered mine in a 9x13 glass baking dish for the first 15 minutes of cook time, then I cooked another 10 minutes uncovered, then I actually turned on the broiler for five last minutes.
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4 users found this review helpful
This recipe was so darn easy to make, and the chicken was so moist and tender, and delicious -...
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Reviewed on Jan. 11, 2007 by wercookin
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wercookin
Jan. 11, 2007
This recipe was exactly what I was looking for with so little time to cook tonight. It was very mosit and tasty. I used Panko Japanese Style Bread Crumbs, cut the mayo a bit, and grated fresh parmesan cheese. As with another reviewer I put it under the broiler the last 5 minutes to crisp and brown the crust a little more. Thanks for the recipe. I will definately make it again.
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3 users found this review helpful
This recipe was exactly what I was looking for with so little time to cook tonight. It was...
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Reviewed on Nov. 21, 2006 by
missalea
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missalea
Nov. 21, 2006
Excellent! Very tender and moist. Thank you for this recipe...it's a keeper.
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3 users found this review helpful
Excellent! Very tender and moist. Thank you for this recipe...it's a keeper.
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Reviewed on Mar. 13, 2008 by
tristan
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tristan
Mar. 13, 2008
SOOOO good! I've got a non-chicken eater girlfriend who asks for more of these tenders. Thats how good they are. I use light mayo so I can eat them too! It satisfies my craving for fried-tasting chicken without all the fat and calories.
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2 users found this review helpful
SOOOO good! I've got a non-chicken eater girlfriend who asks for more of these tenders. Thats...
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Reviewed on Nov. 5, 2007 by
NUKA1
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NUKA1
Nov. 5, 2007
This was excellent and so easy. Didn't need any dipping sauce or anything and the chicken came out so tender and flavorful. The only thing I would do next time is reduce the amount of mayo, parm and garlic powder as there was just too much of it. Thanks for the great recipe
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2 users found this review helpful
This was excellent and so easy. Didn't need any dipping sauce or anything and the chicken...
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Reviewed on Mar. 1, 2006 by
ANDI
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ANDI
Mar. 1, 2006
This recipe was a big hit with my husband and I liked it to! I also used fresh parmesan (not the grated kind) which I highy recommend. Loved it! Thanks!
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2 users found this review helpful
This recipe was a big hit with my husband and I liked it to! I also used fresh parmesan (not...
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Reviewed on Dec. 11, 2005 by IRALYNN
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IRALYNN
Dec. 11, 2005
I made this exactly as stated. It was incredibly quick and easy. The chicken was very tender and moist. It was a crowd pleaser, and I can't wait to make it again!
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2 users found this review helpful
I made this exactly as stated. It was incredibly quick and easy. The chicken was very tender...
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