Have you ever done this: you buy more meat than you can use because it’s on sale. Sometimes you remember to freeze it, sometimes you don’t. If that sounds like you, we’re on the same wavelength. Last week I bought more chicken breasts than we needed for dinner. I made chicken noodle soup out of some of them and intended to freeze the rest. Because they were hidden out of sight in the meat bin, I forgot about them. When they surfaced several days later, the chicken was still good enough to eat, but it needed to be cooked right away. I had a meeting that evening and couldn’t fuss with a recipe that took too much time or was complicated. This no fuss, quick recipe was just right. Really good tasting, too.
Moist and marvelous Parmesan chicken breasts
1/2 cup real mayonnaise
1/4 cup Parmesan or Romano cheese
Few grindings black pepper
2 large or 4 smaller skinless, boneless breasts
1/3 cup Italian seasoned breadcrumbs – see Rita’s tip
Preheat oven to 425. Blend mayo and cheese. Put chicken on sprayed cookie sheet. Smear topping on. Sprinkle with crumbs. Bake 20 minutes or until juices run clear in center when poked with a knife, about 150-160 internal temperature. Mine was done in 20 minutes. Residual heat will continue to cook the chicken even after it’s out of the oven, raising temperature 5 degrees or so. Don’t over bake or chicken will be dry.
Tip: homemade Italian bread crumbs
I had plain crumbs so I stirred in a couple shakes of Italian seasoning.