I tried this after seeing the commercial several times on Hulu, it was actually very tasty & simple to make.
This has become a family favorite. Not only is it fast and easy, but it is the moistest, most tender, and flavorful chicken ever!
This is very similar to a recipe I got from a friend a couple of years ago, the only differences being that we have used an egg wash instead of mayo and a package of dry Good Seasons "Zesty Italian" salad dressing with - or even instead of - the bread crumbs (surprisingly good crust without crumbs!). Always comes out moist and tasty and it's a nice quick option.
This is a fast and easy dish. The chicken melts in your mouth. This is a keeper.
Loved it. I didn't have any Italian seasoned dry bread crumbs so I used crushed saltine crackers. I added Hidden Bay seasoning to the mayo to give it an extra punch.
This wasn't bad. It just wasn't spectacular. I'll keep the recipe on file because it was quite easy to make, and I always have the ingredients on hand, but I dont think I'll make it often.
This recipe is DELICIOUS and VERY EASY to make! This is my "go-to" recipe when I want something that tastes great and flavorful, but I don't really want to cook. It only takes 5 minutes to mix the mayo & parmesan, spread it on the chicken, sprinkle with breadcrumbs, and then pop it into the oven. I do flatten out the chicken though, that way it cooks evenly faster. You can not go wrong with this recipe! Unless, of course, if you use Miracle Whip. (My parents used this recipe but with MW instead, and I thought it tasted awful!) Stick with Hellman's Mayo!
I had seen this recipe several places and determined to check it out on my go to site. Glad I did. . .got some great hints and was able to make changes according to our tastes. 1. Butterflied breasts into 2 pieces then pounded them flat. 2. Cut up some slices of deli ham and Swiss cheese. 3. Mixed equal parts panko and parm along with pepper, garlic powder, Italian seasoning, and parsley on a paper plate. 4. Mixed a little parm with mayo on another plate. 5. Laid a piece of chicken on the first plate. 6. Flipped it over onto the second plate. 7. Laid 1 slice ea. Swiss and ham on one end of the up side. 8. Folded the chicken over (it should now be covered in mayo) and rolled it crumbs/parm. THEN I ran out of ham/Swiss. So I squeezed a package of chopped spinach DRY and added some parm/mayo to it and put a dollop inside the remaining pieces. Then put it in the mayo, folded and flipped it into the bread crumbs. I sprinkled the remainder of the crumbs over everything and cooked it at 400° for 45 min. Served it with broccoli/craisin/pineapple slaw and cooked carrots. Thumbs up from the whole family - aged 10 to 70.
I find it slightly too salty, but it's still a nice treat with a side of pasta. The salt taste could possibly be from the breadcrumbs, so I may use plain next time and add my own italian spices.
Simply delicious. I use Panko seasoned breadcrumbs, nice and fluffy and add a squirt of lemon juice. The breadcrumbs act as a binder for the Mayo and grated Parmesan. Then just spread on 1/4" thick ea. No need to due the underside. It won't stick there anyway. No need to spray or grease the pan. As it cooks the oil from the Mayo will drizzle down and keep them from sticking to the pan. I cook as stated and then turn the oven down for ten min. while I cook the sides. Great with garlic mashed potatoes and the veggie of your choice.
Our family did not like this at all! Typically, I "doctor" recipes, but on this recipe, I actually followed it! I thought the chicken was too "tangy" - the kids said it tasted like vinegar. I served it with tortellini and Alfredo sauce and it was passable, but I won't make it again.
We make this dish many times since first discovering it. What is so nice about it is the versatility it can have. I recommend what j03sugar says about butterflying and dipping the breasts, most def. is worth the extra 2 min it takes. After parties we often will have veggie dips (i.e. Beau Monte dip, spinach, etc.) left over and we will use these in place of straight up mayo to help clear out the fridge and give the cook a break from being in the kitchen so long the night(s) before. Excellent classic. Recommend to anyone. (psst great one for kids to make up!)
Instead of mayonnaise, i just dipped the chicken into beaten eggs and then into italian seasoning and sprinkled parmesan cheese. Super tender.
Simple and flavorful! Happy to say that this is now one of my husband's new favorite dishes! :-D
Really easy to make and very yummy. I spice up my mayo though. Add some garlic, pepper and whatever else sounds good a the time. With 2 very picky eaters, I never make enough.
The chicken was so juicy and the taste was wonderful i really enjoyed this recipe.
Super quick and easy to fix. My boyfriend, who insists he absolutely "hates" chicken, can't get enough of it this way. I use less mayo, more parmesan (and sometimes some Romano) and add lots of Italian herbs. Season to taste and it's a crowd pleaser!
Made this recipe just as stated, but I cooked at 375 for 45 minutes. I had some smaller chicken breasts and was just afraid they would dry out at the higher temp. The breasts all turned out moist and flavorful. Easy and very good recipe. This will be a "go to" in my house from now on!
This was so easy to make and SO tasty!! Definitely something I would make again and again.
My family LOVED this!!! I used chicken thighs because that is what I had and I was fantastic!!!! Already planning to make it again soon!
I used this recipe because I was out of eggs for chicken parmesan and it worked pretty well. Very easy to make which is why I gave it 4 stars. I would recommend separating your chicken in the pan so that the crust can get crispy. Mine was too close together in the dish.
Very good when in a rush. Butterfly and then pound the chicken, then proceed with the rest. Keep an eye on it though as this will speed up the cooking time.
I used bone-in skinless chicken breast as that's all they had at the store. They were slightly frozen so I baked at 350 degrees for an hour and fifteen minutes. Served with rice and corn. To be updated after tasting. Update: Turned out pretty good even with the bone in. I think next time I'll make more of the mayonnaise parmesan mixture.
This wasn't bad, but it certainly wasn't good. Made exactly to recipe specifications and it was not appetizing at all. Will definitely not make again.
This chicken turns out so moist. It is great for a weeknight meal. My daughter loves it.
I make a low carb version similar to this one, but I gave this one a try, and loved it! Made according to the instructions, and it turned out nice and crispy. For those who are curious, in my low carb recipe I combine ground pork rinds with shredded Parmesan cheese, and add it to my mayonnaise coated chicken. It’s delicious!
The only deviation I made to this recipe was adding a little salt, pepper, onion powder and garlic powder to the chicken then followed the recipe as instructed. I sauteed fresh zucchini, tomatoes, onions and garlic in a little olive oil with some oregano and bay leaves, served over whole wheat pasta. Simple salad of greens and what a delicious dinner! Pretty quick too!
I have made this many times at home and at work. My clients absolutely love it. I find if the chicken breasts is too thick I like to flatten it a bit not too much though. No changes necessary in making this.
I make this all the time; so easy and yummy! No mayo taste, which initially freaked me out. I do use a little more cheese & spices in the coating, but the idea came from Best Foods!
I followed the recipe exactly. My family liked it but they didn't rave over it, "It's chicken" they said. It was tender and juicy and had a great flavor.
it is good but i suggest cutting the chicken in small sizes then full breast size like strips or something still good though i also made change on it i used garlic powder,onion power and weber kick 'n' chicken seasoning just add all the seasoning to the mayo and cheese it's super good
One of my easy stand by meals. I mix ingredients in the measuring cup, spread on chicken, then sprinkle on bread crumbs. I use thin breasts or tenders but I still cook at 350 for about 45 minutes.
4 ingredients = Fantastic. Kids were telling their friends about how good it was. I couldn't imagine this to be 5 stars, but it easily is.
I added oregano to the mayo mixture cause i'm extra :) This was a delicious quick chicken breast meal. My picky kids are full and happy! I paired this chicken with seasoned angel hair pasta and garlic spinach.
I made some changes for gluten reasons, I dropped the bread crumbs, used a little more parmesan and cooked it til it was crispy. Delicious!
This is the most delish recipe for chicken breast/tenders/thighs. I like it so much that I tried it on cod loins and it is super good too. Last time I made the cod I put Italian seasoned bread crumbs on the underside of the cod and for some reason it was even better. I use the non stick foil when I prepare this and it is an easy cleanup. I would rate this recipe a 10 if I could, it is that good.
I made a few adjustments... I used a mixture of parmesan cheese along with parmigiano reggiano cheese and a bit more italian bread crumbs!!
This has been a family favorite for a long time . I have tried it with Miracle Whip and Hellmanns Mayo. Both are good but I find the Mayo can be a little rich sometimes.I generally combine the Miracle Whip with the cheese and add garlic ( powdered or fresh ).A sm amount of Italian seasoning is also a nice compliment. Bone in breasts also work very well just remove the skin and top with the mixture before baking.Havent tried it with the breadcrumbs though might be a nice addition for the next time I make it .
Although I have rated this one before, I make it regularly & have more of an accurate opinion now as I’ve adapted & discovered how to make this a 5-star! As written, it needs some help. First- I find that making smaller cuts of the chicken ensures a better overall result of even flavor. The larger breasts/cuts can leave you with a very DRY center with little flavor. So, smaller is actually ideal, and it allows for more consistent baking of a moist, tender inside & crispy outside as overall result. I make a modest mix of the Parmesan & mayo, then place each piece in the mix, coating entirely. You don’t need excess, so keep a thin, even layer. Bread crumb coating should be consistent, and also generous. Oil from the mayo will otherwise soak during baking if the crumb layer is too thin! I also used Italian flavored bread crumbs, but before coating the chicken, I season w/ salt, pepper, garlic powder & a bit of Adobo. This way, the chicken, itself has flavor underneath the coating.
I actually tried this recipe, only I added seasonings to the mayo as well as the bread crumbs, and I used Oil Mayo instead of traditional mayo, Among a few other alterations, but it turned out incredible, It was so moist and rich, I highly recommend this recipe. If you want to see the seasoning I used you can check out my blog at pantryexperiment.wordpress.com I think the extra seasonings really gave it a huge punch of flavor. Check it out.
Made as directed. Was good. A little dry, but that was my fault for making them too thin. So don’t make them too thin.
It was delicious. I followed recipe as written. Will definitely make again. Chicken was moist and outside had a crunch to it
We sometimes use chicken tenders to speed up cooking time. The best, however, is to hammer down the breasts into thinner cutlets. This recipe is so reliable and always a hit!
Cannot get easier than this..I just used garlic powder and onion powder on breasts before parm mixture..topped with paprika..omitted bread crumbs...**also cubed potatoes small tossed in evoo and garlic powder..cooked at the same time in oven...
This recipe is a go-to in my house! Never fails to please. Can add favorite seasonings to mayo mix if you want. Amazing how it's so fast, yet so delectable!
As a quick and easy dinner, this is a true winner. My husband loved it. The Mayo keeps the chicken moist and the Parmesan crust adds nice flavor.
it was really good my husband liked it and it was really juicy and easy to make.
I thought this was delicious! I used tenderloins as that's what I had on hand and a mixture of panko and italian bread crumbs, added salt and pepper to the chicken before the mayo! Will make again!
I’ve only this year started to develop a passion for cooking, so I still have a lot to learn, so maybe I’m just late to the mayo-on-cooked-chicken game. But whoa! It’s a game CHANGER! I’m in love with this recipe! No changes, it’s perfect as is!
I didn't want to like this recipe. Mayo, parmesan cheese and bread crumbs? That's it? But I've seen it in various forms for a while now and finally tried it last night. WOW! It's delicious! The only change I made was seasoning the chicken with a little seasoning blend prior to putting the mayo/cheese mix on top. Turned out GREAT. The only change I would make would be to pound the chicken to an even thinness. New regular in the recipe lineup.
My family loved it and it was so easy! We will certainly add this to our weekday menu more often!
It is a quick easy to make after a long day at work recipe, and very much so DELICIOUS
This was amazing. My husband and I absolutely loved it. It was so juicy and tender. I followed the recipe with the exception of seasoning the chicken breast with garlic salt before I put on the spread and I used panko crust instead of Italian bread crumbs. I also used Costco’s Foster Farms chicken breasts which are larger then most. Thank you for this great recipe!
still can't believe how ridiculously easy and delicious this is. this is now a weeknight staple!
One of my favorite recipes! Easy to make with a lot if flavor! I love to make extra so that I can have leftovers.
This is now my go to chicken recipe,perfect every time. I do season the chicken with Montreal chicken seasoning also but pretty much stick to the recipe,it is moist and delicious! Everyone loves it.
well I'm one of those "look at a recipe and do my own thing" types so here's what I did. I used a 3lb bag of thawed chicken beasts and cut the bigger ones in to smaller pieces and arranged them in a 13x9 Pyrex pan. I mixed 3/4 cup of mayo with a heaping spoonful of minced garlic, garlic salt, (we love garlic lol) a fair amount of the red chicken seasoning spice, a few dashes of cayenne pepper and I used grated cheddar cheese instead of parm. I spread the mixture on the chicken and topped with buttered Ritz cracker crumbs instead of bread crumbs and baked for 25 minutes on 425. my husband and I both really loved it!!
I added cheddar cheese to the grated parmesan cheese. We really enjoyed every bite.
I substituted crushed BBQ pork rinds for the breadcrumbs to make it Keto-friendly and it was a huge hit! This will definitely be a go-to for a delicious, quick and easy entree from now on!
I really enjoyed this recipe! I hadn’t added the Italian bread crumbs and instead just used Italian seasoning since I’m on keto. I’d also added garlic and onion powder. In the future I’m going to add some dijon mustard and maybe a little bit of paprika and some hotter seasoning. It’s good, it just needs more flavor.
tried this recipe a number of times always came out terrific. Try it easy fast delicious !
Just tried this but with a few little tweaks. I mixed the mayo and parmesan together with a teaspoon of sriracha. Amazing.
I made these into nuggets and they were delicious! I did as others suggested and dipped the chicken into the mayo (I put a little garlic powder and parsley), then put on the Parmesan and lastly breaded. I baked them for the full 20 min and they turned out wonderful! I will definitely be making these again!!!
I have made this twice once with mayo and today with miracle whip!! Miracle whip was so gross, never again!! The first time I loved it and the chicken was super moist. I will only use mayo from now on!!
