This week, I'm going to try this recipe for the first time! I can't wait - it sounds sooo good! :yum:

*bump*

making this again tonight! It's a winner.

I'm making this tonight and 10 minutes in the oven and it already smells soooo good!!!

What is the recipe?? Sounds so good but for some reason ii can't find the actual recipe, lol!

Oh!! Nevermind I just found it. Thank you, I'm I'm gonna make it tonight :)

Have any current members tried this? Im not an "eyeballer" ....

Mayo
Parm
Oregano
Garlic
Chicken Breasts
oven temp/time

final counts

Would love to make this following an exact recipe ... thank you :)

to keep it healthy, i usually use a tbsp of mayo and 1 tsp parmesan per person, but any variation will do

I do this and just omit the breadcrumbs (replacing them with same amount of parmesan). I like the shredded parm rather than the grated parm. I guess you could get some sort of organic block made by Amish from magical cows or something and grate/shred it, but I don't get any other fancy kind, just Kraft or IGA when I go there. I also can make my own mayo, but am still working through a few jars of Hellman's DH bought for me.

I use 1-2 tsp Italian seasoning (sort of depending on the brand I use - because they aren't all the same) + 1/4 tsp garlic powder (powder because it mixes better, and we love garlic), but I guess you could use just oregano. I also sometimes add a couple shakes of paprika on top before baking.
I used to do this all the time, then looked for a more LC friendly version and found this:
http://theenchantedcook.blogspot.de...manns-mayo.html
It wasn't much different than I'd always done it before LC, so I just adapted it a wee bit more to fully get rid of the bread crumbs.

Frying is too much like work for me (am I lazy much? LOL) compared to sticking it into the oven like this, so this is how I usually like to prepare chicken if I don't do big batches in foil "steam roasting" them and freezing them for a few weeks.

serves 4

Oven 425 degrees F

Ingredients:
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 more teaspoons shredded Parmesan cheese
2 cloves garlic
1 tbsp italian seasoning

Place mayo and cheese garlic and spices in a small bowl and mix.

Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.

Next evenly sprinkle the remaining parm atop each.

Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. You can also finish them off under the broiler for a minute or two to get them extra browned on top.

Season with a dash of fresh cracked pepper and sea salt, if desired.

Will edit with counts when I stick them in MFP

380 cal 24 fat 32 protein 1 carb

woo hoo....looks like another "staple" recipe for my kitchen :)

Looks good. I've done this with lemon pepper seasoning in place of the Italian with good result too, fwiw. :)

Thanks Sereen! Im gonna be making my own pirated cookbook for my kitchen here pretty soon :)

I would never have thought to make this, even though I have all the ingredients on hand. Without a bunch of prep work, it'd probably be a good recipe to try when unexpected guests pop in. Yum!

I made this tonight using SunnyD's measurements. I cut the chicken breast thinner to make it cook faster. It was big hit with the family. Very moist and great flavor and so easy. Definitely putting this in the meal rotation!

i love doing this with any mild white fish, but haven't used oregano yet. i do mayo, parm, garlic- then any of the following: crushed red pepper, parsley and lemon juice when serving. sometimes, i do mayo, parm, garlic, dill, and then lemon juice and crushed red pepper when serving.

i particularly enjoy it with a roast green veggy like asparagus or roast broccoli with garlic, parmesan and lemon juice.

Oh, I bet this is great on fish! Years ago I usedto get a delicious trout almodine that was very like this, now that you mention white fish. Just need to add some toasted almond slices at the end.