Italian-Style Baked Crispy Chicken Breasts

Italian-Style Baked Crispy Chicken Breasts

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"A Bobby Flay Recipe"
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45 m servings 744 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 744 kcal
  • 37%
  • Fat:
  • 62.4 g
  • 96%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F. Grease 11 x 7-inch baking dish with 1 tablespoon olive oil; set aside.
  2. Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, garlic, rosemary and lemon peel in small bowl. Remove 1/2 cup; reserve. Stir lemon juice into remaining mixture; refrigerate.
  3. Combine bread crumbs, almonds and cheese in small bowl. Season, if desired, with salt and black pepper.
  4. Season chicken, if desired, with salt and pepper. Arrange chicken in prepared baking pan. Brush one side chicken with reserved mayonnaise mixture, then evenly top with bread crumb mixture. Drizzle with remaining 1 tablespoon olive oil. Bake 25 minutes or until chicken is thoroughly cooked. Serve with refrigerated mayonnaise mixture.


  1. 69 Ratings

Most helpful positive review

Fun to make, and a real pleasure to eat. Immensely flavorful! I prepared this exactly as written, only adding chopped fresh parsley to the crumb mixture for color, which really made a differenc...

Most helpful critical review

These were ok, but not exceptional

Most helpful
Most positive
Least positive

Fun to make, and a real pleasure to eat. Immensely flavorful! I prepared this exactly as written, only adding chopped fresh parsley to the crumb mixture for color, which really made a differenc...

I made this last night, and loved it! I didn't have all the ingredients, so I made do with the following substitutions: dried rosemary, pecans, regular breadcrumbs, and myzithra cheese. With t...

This chicken is absolutely perfect! We loved it. So incredibly tender and flavorful. The lemon and rosemary with the Parmesan and Almonds goes together so well and the light crunchy topping is p...

A beautiful dish... simple yet delicately flavorful! I subbed plain yogurt for half the mayo. May I suggest not using as much lemon/lemon juice as it calls for? It overpowered the other ingredie...

WOW! If only there were a 10 star rating..... Followed recipe to the letter, but added 5-7 minutes on convect to the cooking time @400 which made for a lovely, crunchy coating. Chix was perfe...

This recipe was amazing! It was simple to make and delicious. The one thing I did do differently was I baked the chicken for thirty minutes to get rid of the pinkish inside color. Other than tha...

This was so yummy! My only change: I didn't have any fresh lemons on hand and used the bottled stuff. The fresh rosemary was wonderful. The table was unusally quiet - mouths were full!

I lowered the fat content on this considerably and it was still 5 stars! I got lots of comments on how moist and flavorful the chicken was. The first time I used light mayo (and sprayed with Pam...

Great Recipe. My picky boys liked it and so did my husband, who normally doesn't like baked chicken dishes. The chicken stayed moist and the topping was crunchy. I didn't have any fresh rosemary...

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