Chicken Mayo with Parmesan and Bread Crumbs Recipe

Chicken breasts: The main protein of the dish, providing a lean and tender base.

Mayonnaise: Adds creaminess and helps the coating stick to the chicken.

Parmesan cheese: Offers a rich, nutty flavor that complements the chicken.

Bread crumbs: Creates a crispy outer layer for the chicken.

Garlic powder: Adds a subtle garlic flavor to the coating.

Paprika: Provides a mild spice and enhances the color of the dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and balances the flavors.

When coating the chicken breasts with the bread crumbs, press down gently to ensure an even and thorough coating. This will help the bread crumbs adhere better and create a crispier texture when baked.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and mild flavor, making them a good alternative to chicken breasts.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat and calories.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, making it a suitable replacement for Parmesan.

• bread crumbs - Substitute with panko bread crumbs: Panko bread crumbs offer a lighter, crispier texture compared to regular bread crumbs.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more subtle taste.

• Allow the chicken breasts to cool completely after baking. This prevents condensation and sogginess when stored.

• Transfer the cooled chicken to an airtight container. If stacking pieces, place a sheet of parchment paper between layers to maintain the crispy texture of the bread crumbs.

• Store the container in the refrigerator for up to 3-4 days. This ensures the chicken mayo retains its flavor and texture.

• For longer storage, wrap each chicken breast individually in plastic wrap or aluminum foil. This helps prevent freezer burn and maintains the quality of the parmesan cheese coating.

• Place the wrapped chicken in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 2 months. This allows you to enjoy the chicken mayo at a later date without compromising taste.

• To reheat, thaw the chicken breasts in the refrigerator overnight. This gradual thawing helps maintain the integrity of the mayo mixture and bread crumbs.

• Preheat your oven to 350°F (175°C). Place the thawed chicken on a baking sheet and cover loosely with foil to prevent drying out.

• Bake for 15-20 minutes or until heated through. This ensures the chicken is warmed evenly and retains its delicious flavor.

• For a crispier texture, remove the foil during the last 5 minutes of reheating. This helps restore the crunchiness of the bread crumbs.

• Preheat your oven to 350°F (175°C). Place the chicken breasts on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent the bread crumbs from burning. Bake for 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken breasts in the basket, ensuring they don't overlap. Heat for 5-7 minutes, flipping halfway through, until the chicken is warmed and the bread crumbs are crispy.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken in the skillet, cover, and cook for 5-7 minutes, flipping occasionally, until heated through.

• For a toaster oven, preheat to 350°F (175°C). Place the chicken breasts on a baking tray. Cover with aluminum foil and heat for 15-20 minutes, or until the chicken is thoroughly warmed.

• Oven: Used to bake the chicken breasts at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the mayonnaise, parmesan cheese, garlic powder, and paprika.

• Baking sheet: Used to place the coated chicken breasts on for baking.

• Measuring cups: Used to measure out the mayonnaise, parmesan cheese, and bread crumbs accurately.

• Measuring spoons: Used to measure out the garlic powder and paprika.

• Spatula: Used to spread the mayonnaise mixture evenly over the chicken breasts.

• Tongs: Used to handle the chicken breasts, especially when coating them with bread crumbs.

• Knife: Used to trim any excess fat or unwanted parts from the chicken breasts.

• Cutting board: Used as a surface to prepare the chicken breasts.

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.

• Instant-read thermometer: Optional, but useful to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).

Prepare ingredients ahead: Measure and mix the mayonnaise, parmesan cheese, garlic powder, and paprika in advance to save time.

Use pre-seasoned bread crumbs: Opt for pre-seasoned bread crumbs to skip the step of adding extra seasoning.

Line baking sheet: Line your baking sheet with parchment paper for easy cleanup.

Thin chicken breasts: Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

Preheat oven: Start preheating the oven while you prepare the ingredients to save time.