For as simple as this recipe was, it was pretty tasty. Don't fear the mayo - you cannot taste it! The only change I made was to slightly pulse the onion soup mix in my food processor to get a more even texture. No additional salt/pepper was needed upon serving. The one issue I had was the mayo in the microwave. I heated it for 20 seconds and it curlded - not very appetizing, but I was able to brush it on the chicken regardless. I would leave the step out next time. Just whisk the mayo and garlic paste together, and it'll be a good consistency to brush on the chicken, no heating needed. Depending on the size of your chicken breasts, you may need to bake them a little longer, but I found 20 minutes to be perfect for the 6-8oz breasts I was using.
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If I were to make this again, I would cut the onion soup mix by half, and pulverize it in a blender or food processor, as another person suggested, before proceeding. My family commented that while the chicken was moist and flavorful, the onion soup mix was way too obvious. (I didn't tell them what the ingredients were.) Hubby complained he was, "choking on onion soup dust." Ooops.
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For as simple as this recipe was, it was pretty tasty. Don't fear the mayo - you cannot taste it! The only change I made was to slightly pulse the onion soup mix in my food processor to get a more even texture. No additional salt/pepper was needed upon serving. The one issue I had was the mayo in the microwave. I heated it for 20 seconds and it curlded - not very appetizing, but I was able to brush it on the chicken regardless. I would leave the step out next time. Just whisk the mayo and garlic paste together, and it'll be a good consistency to brush on the chicken, no heating needed. Depending on the size of your chicken breasts, you may need to bake them a little longer, but I found 20 minutes to be perfect for the 6-8oz breasts I was using.
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My husband absolutely loved this moist, tender chicken...so much he ate 2. I omitted the mayo (NOT A FAN) I substituted with 2 eggs mixed with 2 teaspoons of minced garlic. I will absolutely make this again.
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Very good recipe. I did not have garlic paste but wanted to substitute something else to boost flavor a bit more, so I mixed a little Dijon mustard with the mayo. Delicious!
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I haven’t made it yet, but I look forward to doing so because for many years I’ve used mayonnaise as a base layer for breading with mixtures of breadcrumbs, sesame seeds, minced dried onions, nuts, etc. Mayo works great with chicken, but also fish and veal. Everything oven “fries”! and comes out super moist and flavorful.
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If I were to make this again, I would cut the onion soup mix by half, and pulverize it in a blender or food processor, as another person suggested, before proceeding. My family commented that while the chicken was moist and flavorful, the onion soup mix was way too obvious. (I didn't tell them what the ingredients were.) Hubby complained he was, "choking on onion soup dust." Ooops.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
For as simple as this recipe was, it was pretty tasty. Don't fear the mayo - you cannot taste it! The only change I made was to slightly pulse the onion soup mix in my food processor to get a more even texture. No additional salt/pepper was needed upon serving. The one issue I had was the mayo in the microwave. I heated it for 20 seconds and it curlded - not very appetizing, but I was able to brush it on the chicken regardless. I would leave the step out next time. Just whisk the mayo and garlic paste together, and it'll be a good consistency to brush on the chicken, no heating needed. Depending on the size of your chicken breasts, you may need to bake them a little longer, but I found 20 minutes to be perfect for the 6-8oz breasts I was using.
My husband absolutely loved this moist, tender chicken...so much he ate 2. I omitted the mayo (NOT A FAN) I substituted with 2 eggs mixed with 2 teaspoons of minced garlic. I will absolutely make this again.
Very good recipe. I did not have garlic paste but wanted to substitute something else to boost flavor a bit more, so I mixed a little Dijon mustard with the mayo. Delicious!
I haven’t made it yet, but I look forward to doing so because for many years I’ve used mayonnaise as a base layer for breading with mixtures of breadcrumbs, sesame seeds, minced dried onions, nuts, etc. Mayo works great with chicken, but also fish and veal. Everything oven “fries”! and comes out super moist and flavorful.
If I were to make this again, I would cut the onion soup mix by half, and pulverize it in a blender or food processor, as another person suggested, before proceeding. My family commented that while the chicken was moist and flavorful, the onion soup mix was way too obvious. (I didn't tell them what the ingredients were.) Hubby complained he was, "choking on onion soup dust." Ooops.