Parmesan-Onion Crusted Chicken

Gawd, I wish this wasn’t as tasty as  it was! Since I’m apparently a huge food snob, the idea of this recipe was something totally eye-roll worthy. I mean, it comes from the Hellmann’s website. But tonight, I wanted something different to do with the chicken breasts I had defrosted and this recipe that I had seen on the blogosphere came to mind. I figured, what the heck. And the result? Seriously, the tastiest chicken I have had in a long while. Moist, rich tasting — and with the addition of the, gasp, onion soup mixture — SUPER flavorful. Try it when no one’s looking — it’s delicious. 🙂
Parmesan-Onion Crusted Chicken
Just the Tip / Inspired by Hellmann’s
Serves 4

What I used:

• 1/3 cup Hellmann’s mayo
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breasts
• 1/4 cup whole wheat bread crumbs
• 1/4 cup lipton’s onion soup/dip mix
• salt, pepper to taste

Here’s what I did:

1. Preheat oven to 425.
2. Combine the cheese and mayo in a bowl. Combine the breadcrumbs and onion soup mix in another bowl.
3. Arrange the chicken in a baking dish (lined with foil for easy clean-up). Season each chicken breast with salt and pepper, then spread each piece with the mayo mixture.
4. Sprinkle the bread crumb mixture over top and bake for 20 minutes or until the chicken reaches 160 degrees. Let rest for 5 minutes and serve.
   

Advertisements