This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.

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  • Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.

  • Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.

  • Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note

Use regular Cheez-It(R) Crackers; they help keep the chicken moist.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

806 calories; 48.3 g total fat; 75 mg cholesterol; 1274 mg sodium. 55.9 g carbohydrates; 32.3 g protein; Full Nutrition

Reviews (198)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2010
I tried this because I wanted something different & new for my boneless chicken breasts. And my husband is a "comfort food" style eater. So I thought he'd like it. It was delicious!! Because the chicken breasts are coated really good they are so moist and tender! I always cut the chicken breasts in half lengthwise. Makes them easier to eat shorter to cook & always moist. I followed the directions exactly as written. Only difference I cooked for about 20 minutes at 375. And that was plenty of time. Because the chicken was sliced thinner. My husband loved it! So did our son! Thanks for the recipe! Read More
(145)

Most helpful critical review

Rating: 3 stars
05/10/2010
For years I have been using buttermilk instead of an egg wash to make my chicken cutlets. It is low-fat and the crumbs stick onto the cutlet better. The finished product is moist and has a subtle tang from the buttermilk. In this recipe I would use buttermilk instead of mayo to lower the fat content. Read More
(83)
267 Ratings
  • 5 star values: 164
  • 4 star values: 75
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
03/08/2010
I tried this because I wanted something different & new for my boneless chicken breasts. And my husband is a "comfort food" style eater. So I thought he'd like it. It was delicious!! Because the chicken breasts are coated really good they are so moist and tender! I always cut the chicken breasts in half lengthwise. Makes them easier to eat shorter to cook & always moist. I followed the directions exactly as written. Only difference I cooked for about 20 minutes at 375. And that was plenty of time. Because the chicken was sliced thinner. My husband loved it! So did our son! Thanks for the recipe! Read More
(145)
Rating: 5 stars
03/08/2010
I tried this because I wanted something different & new for my boneless chicken breasts. And my husband is a "comfort food" style eater. So I thought he'd like it. It was delicious!! Because the chicken breasts are coated really good they are so moist and tender! I always cut the chicken breasts in half lengthwise. Makes them easier to eat shorter to cook & always moist. I followed the directions exactly as written. Only difference I cooked for about 20 minutes at 375. And that was plenty of time. Because the chicken was sliced thinner. My husband loved it! So did our son! Thanks for the recipe! Read More
(145)
Rating: 4 stars
03/09/2010
The cooking temperature is far too high. After the topping started to burn at 450 degrees after about 10 mins I dropped the oven down to 350 for the remaining time. 375 for 30-35 mins is probably a better setting. Also I would change the topping by eliminating the bread crumbs at really crushing the Cheez-its. You can always add a little dried herb to get the flavor from the italian bread crumbs. Read More
(104)
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Rating: 4 stars
03/03/2010
I made this chicken for dinner tonight and my husband and I really enjoyed it. He named it "Cheez-It Chicken":-) It was fast and easy which made for a great weeknight meal. My only problem was that the topping got slightly burnt in places in the 450 degree oven uncovered. I suppose next time I should lower my temp a little bit. It still tasted great and I will make it again. Thank you for the recipe. Read More
(93)
Rating: 3 stars
05/10/2010
For years I have been using buttermilk instead of an egg wash to make my chicken cutlets. It is low-fat and the crumbs stick onto the cutlet better. The finished product is moist and has a subtle tang from the buttermilk. In this recipe I would use buttermilk instead of mayo to lower the fat content. Read More
(83)
Rating: 5 stars
04/16/2010
This turned out amazing!! I threw the crackers and onions in my food processor and everything was ready so quickly. A great fast dinner. The chicken turned out so moist! My only problem is I ended up with WAY too many bread crumbs. Next time I will probably half the ingredients. Still definitely an A recipe! Thanks! Read More
(60)
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Rating: 4 stars
03/15/2010
Made this last night to try something different. It was really good and the coating stayed on really well. I would have cut the Cheez Its and increased the fried onions a bit. I also mixed half mayo and half brown mustard for a little extra flavor. Will definitely make it again! Read More
(55)
Rating: 4 stars
05/07/2010
Very good I baked at 375 for 25 - 30 minutes turning them over once half way thru baking. Tender and juicy/moist. I lightly floured the chicken then used an egg wash then the crumbs. (Not a mayo person) Kids love these when cut into nugget sizes and served with honey for a dipping sauce. Thanks for the recipe. Great on fish such as perch etc. Read More
(53)
Rating: 4 stars
04/05/2010
This was pretty good. I put the crackers and french-fried onions in the food processor to crush then mixed with panko italian seasoned bread crumbs and the rest of the breading seasonings. I pounded my chicken breasts flat before the mayo and breading. I should have cooked these for only 30 min. as mine came out just a bit dry due to the high cooking temp. and having pounded mine thin. Very tasty tho and had a wonderful crispy crust. Will make again. Thanks for sharing Chefbound! Read More
(32)
Rating: 4 stars
03/29/2010
I tried this recipe tonight and the family was all raves. I used Parmesan Wheat Thins and lowered the temperature to 400 at 40 minutes there were already some burn spots on the crust. I will cook this again and probably drop the temp to 350 which is where I normally bake chicken. Read More
(32)