Recipe by Hellmann's® or Best Foods® Real Mayonnaise
"A Bobby Flay Recipe"
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olive oil, divided
Hellmann's® or Best Foods® Real Mayonnaise
garlic, finely chopped
finely chopped fresh rosemary
grated lemon peel
panko bread crumbs
finely chopped almonds
grated Romano or Parmesan cheese
4 (5 ounce)
boneless, skinless chicken breasts
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 difference. I didn't bother to serve this with the extra mayo mixture. Every flavor was evident, yet understated - the rosemary, lemon, garlic - all there. The crumb coating was light, crispy and attractive. The baking time was right on - the chicken was so tender it cut with just my fork - literally. Excellent recipe. I served this with "Tony's Summer Pasta" and a tossed green salad with "Creamy Italian Dressing II," both recipes also from this site.
These were ok, but not exceptional
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 these proportions, I had a lot of the mayo mix leftover and the lemon flavor was very strong. I liked that, but you could reduce the lemon and lemon peel for a more subtle taste.
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 perfect. I followed naples34102 and added fresh parsley to the bread crumb topping and it really does make a big difference in appearance. I must have read a little to fast and added the lemon juice to all of the mayo mixture. This wasn't a problem because I wasn't going to reserve any of the mayo mixture and servie it on the side anyway and I think the lemon juice, added to the mixture before baking, added more fresh flavor. I seasoned the chicken with salt and pepper very well before brushing on the mayo mixture. Again, following naples34102 (I always keep an eye on what this incredible chef is up to and use her menus alot! :) I served this with Tony's Summer Pasta (from this site). This is one of our favorite meals that I have prepared recently.
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 ingredients - I enjoyed it but my BF wasn't as into it. Also - be sure to give the tops a light topping of olive oil... I skipped that step so the tops didn't brown and get crispy... Again, I didn't mind (save the cal/fat) but my BF would've preferred the crispiness. DO NOT skip the almonds! I was surprised how nicely they complemented the dish!
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 perfectly moist. This sauce brings a "party" to the plate. I'd consider making this for crowd if I had the right roasting pan :?)
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 that, excellent!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian-Style Baked Crispy Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 561
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