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 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