Can I share a total midwest recipe with you?

I know, I live in LA – land of green juice and salads – and I want to share a not-so-healthy recipe that is comprised of mayonnaise and cheese. But we can call it parmesan crusted chicken and pretend it’s fancier than it really is.

As much as I drink the “green juice and salad” kool-aid there are times when I enjoy some good old comfort food.

And an easy dinner. I know everyone loves an easy, no-fuss recipe for busy weeknights. It’s simple: mix together mayo + parmesan cheese, top chicken (or salmon – also amazing on salmon) and bake! Truthfully, it’s not made with the healthiest of ingredients, but its really not that terrible calorie-wise so I’m not concerned.

The original recipe from Hellman’s calls for bread crumbs, but I left them out both times and still loved the results! I think it is the juiciest chicken I’ve ever made. Just another reason to make it… 

 

Parmesan Crusted Chicken

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: bake entree gluten-free high protein low-carb chicken

 

Ingredients (2 servings)

  • 2 chicken breasts, cut in half (about 1 pound)
  • 1/4 cup light mayonnaise
  • 1/4 cup parmesan
  • 1 teaspoon paprika (try smoked)
  • pepper

Instructions

Pre-heat oven to 425 degrees.

Mix mayonnaise, parmesan and seasonings together.

Spread parmesan mixture over chicken and bake for 25-30 minutes until golden brown and cooked through.

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