OK, I honestly made this and it is REALLY good and very simple!
(By the way, that’s not my actual picture, but mine looked pretty much just like it!
It is a recipe from Hellman’s, but I used Kraft Light Mayo instead.
My Italian Style Bread Crumbs were from Aldi’s, and the chicken breasts were thawed from that big bag of breasts you can find at Wal-Mart (sometimes on sale buy one get one).
Oh, and I was not fancy enough to buy the actual Parmesan cheese….I just used the grated cheese from that big can you put on spaghetti. (Told you I’m not much of a cook!)
My son loved it, and he is really picky when it comes to anything even a little bit new.
SO, here’s the recipe:
Oven 425 degrees F
1/2 cup Hellmann’s or Best Food’s Real Mayonnaise
1/4 cup shredded Parmesan cheese
4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total weight or about 5 ounces per breast
4 teaspoons Italian seasoned dry bread crumbs
Mix together the mayo and the cheese (I messed up here and added the cheese with the bread crumbs, but it really didn’t matter).
Slather the mayo on the chicken breasts – I really did not measure how much I used…just coated each of them.
Dredge the chicken (lightly) in the Italian bread crumbs (you may even want to add a little extra cheese to the crumbs).
Bake at 425 for 20 or so minutes (you know your oven better than I do…mine is wacky, so I just have to keep checking), until the chicken is cooked through and you have a nice, golden crust.