Using boneless/skinless thin-sliced chicken breasts, I simply eyeballed the ingredients, including spices. I used a combo of Italian bread crumbs and panko, which is my personal preference. It provides that crispy, "fried" texture/taste. To the mayo mixture, of which I used far less than 1 c, I added some garlic powder, black pepper, poultry seasoning and maybe 1/8 c parmesan cheese. I also added a few shakes of poultry seasoning to the bread crumb/panko mixture. Instead of adding salt to the dry ingredients, I simply sprinkled a bit of sea salt atop my chicken breasts. Instead of dirtying a baking dish, I lined a baking sheet with parchment paper, which I always do when baking chicken. Since I always buy the thin-sliced breasts, I only need 20 minutes at 400, which always renders perfectly done chicken. Of course, depending on the type of chicken you prepare and how hot your oven runs, the baking time/temp should be adjusted accordingly. While my chicken was baking, I whipped up some mashed potatoes and steamed broccoli. Easy, fast, and kid-friendly, this will be made when I need a quick weeknight dinner.
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Using boneless/skinless thin-sliced chicken breasts, I simply eyeballed the ingredients,...