So I went for a recipe I've seen on Hellmann's ads in magazines. Click here for the original.
But here's my version...
The recipe calls for 4 chicken breasts. But I had tenderloins in the freezer. So I just baked a little shorter period of time. The Bob Evans you see in the photo was a quick mac and cheese we had for a side dish along with broccoli.
Preheat oven to 425 degrees.
Mix together:
1/2 cup mayo (Pssst...Don't tell Hellmann's that I used Duke's mayo!)
1/4 cup grated or shredded parmesan cheese
Pat chicken dry and spread the mayo-cheese mixture on top.
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| Be careful if you thaw it in the microwave! Don't let the edges start cooking like I did this time! |
Sprinkle with Italian style breadcrumbs (about 1 tsp. each for full chicken breasts, a pinch for tenderloins). I only had plain bread crumbs, so I sprinkled a tiny pinch of Italian seasoning on top of each.
Bake 15-20 minutes depending on the size of your chicken. I did 15.
So quick and easy! The cheese melted and the crumbs got a bit crispy. Very yummy! And the family loved it.
Ok, if you told me to back chicken with MAYO on it, I would have told you that I didn't want to be poisoned. I never thought you could bake mayonaise!!!
ReplyDeleteMy eyes got huge when I was reading this.
And now I have to try it. That last picture was delicious looking!
Virginia, it really was good! But please don't bake it 1-20 minutes! LOL I had to go back in and correct the time typo! :)
ReplyDeleteI also corrected the amount of bread crumbs. That's what I get for putting up the post after midnight. :)
I didn't know you could bake mayonnaise either. We're always so careful in the summer with mayo salads and worrying about food poisoning. The things that I learn at the cafe.
ReplyDeleteYou kill all the germs if you bake it. :)
ReplyDeleteActually, a couple of my favorite casseroles have mayo in them!
What's this? There are people who don't cook with mayo?
ReplyDeleteAs long as you keep it out of the "danger zone" (40 degrees to 140 degrees), you're safe. So keep it colder or hotter than that, and enjoy! (And yes, I do take advantage of my dear husband's food safety education!) Oh, and the danger time? If a food is in the danger zone for temperature (like on your dining room table or kitchen counter), it can only be there for less than four hours. Any more than that, and you should throw it out.
And this chicken looks scrumptious, Missy. When you first mentioned the recipe, I thought it was going to be similar to my Parmesan Chicken recipe - but it isn't at all! I'll be sharing mine in March :)
Yeah, Jan. We've all been warned about the dreaded potato salad sitting out at the picnic! :)
DeleteYeah. My husband doesn't even eat potato salad. Says it's too risky.
DeleteDon't believe him - he doesn't eat it because he doesn't like cold potatoes :)
This is awesome and easy and Jan, I was thinking "SPEEDBO"!!! as I read this!
ReplyDeleteA lot of things can be coated with mayo and baked instead of dipping in egg to hold the flour or the bread crumbs. Mayo is mostly egg with oil blended in, so it's a great "glue"....
Hey, Jan, I'm certified as well, and I'm laughing at how accurate you are! :) Great job! But I will always eat potato salad (without mustard) and l-o-v-e it. But I'm laughing about not liking cold potatoes. Clearly not Irish!
Ruthy, I've been married to this man for more than 30 years, so the regs are driven into my brain!
DeleteWe do have discussions, though. Since he works in hospital food service, the rules are a bit more rigorous than for, say, a restaurant.
The basics are the same, though, and it's gotten to be second nature.
Yum! Okay, I need to...want to...no, MUST make this. Easy and delicious...right up my alley.
ReplyDeleteMindy, I meant to save it for Speedbo! But got on last night at midnight and tossed a post up as quickly as possible. Oh well. :)
DeleteAnother vote in favor of cooking with mayo. My husband came up with a roasted turkey recipe for Thanksgiving that involved coating the entire bird with mayo. The mayo was mixed with a bunch of poultry type seasonings like thyme, garlic, rosemary, etc. and then the whole thing was slathered on the bird. I have to say, it was totally delicious. The original recipe came from Cook's Country magazine. http://www.cookscountry.com/recipes/Super-Moist-Roast-Turkey-Recipe-Cook-s-Country/38184/
ReplyDeleteMary, that sounds really good! Thanks for sharing the link.
ReplyDelete