Way too much mayo. Perhaps this dish would benefit from dipping the entire surface of the chicken breast in the mayo to coat evenly (and thinly,) as opposed to just topping each breast. The coating stayed wet and never crisped up. The meat was moist, but I couldn't even finish one piece as the unctuousness of such a large deposit of mayo, and the resulting slimy coating was quite unappealing. Honestly, all I could taste was mayo. Two tablespoons of it per piece was clearly the problem. Maybe cutting that ingredient in half would work, but I was so turned off that even with that change, I can't bring myself to try this again. Edited to add: Finally got up the guts to tinker. Spread only a very thin coating (about 1 tsp) on each breast, then mixed the Parmesan and bread crumbs, rolling the pieces to coat them evenly. Baked them on a rack over a foil lined pan. Gone was the excessive mayonnaise taste, as well as the mushy coating. Conclusion: As written still 2 stars, but with the above changes, 4 stars.
Was this review helpful?
2 users found this review helpful
Way too much mayo. Perhaps this dish would benefit from dipping the entire surface of the...