Ingredients
Method
- Preheat your oven to 400°F. In a wide, shallow bowl or on a large plate, stir together the breadcrumbs, Parmesan, garlic powder, salt, pepper, and paprika. Set this mixture aside.
- Using a sharp knife, slice each chicken breast horizontally to create two thin fillets. Place the fillets between two sheets of plastic wrap on a cutting board and gently pound them to about 3/8-inch thickness with a meat mallet.
- Spread mayonnaise evenly over both sides of each chicken fillet. Dredge each fillet in the breadcrumb mixture, pressing lightly to adhere, then arrange on a baking sheet lightly coated with cooking spray. Bake for 17 to 20 minutes, until the chicken is cooked through and the coating is golden and crispy.
Nutrition
Notes
Substitute garlic powder with 1 clove of fresh, finely minced garlic if preferred. If you don't have Italian breadcrumbs, use plain breadcrumbs plus 1 1/2 teaspoons Italian seasoning. For extra crunch, broil the chicken for the last 1-2 minutes, watching carefully to avoid burning. Leftovers keep in the fridge for up to 3 days; reheat in a 350°F oven to restore crispiness. Serve with a side of roasted vegetables or a simple green salad for a complete meal. This recipe can be doubled easily for a crowd—just use two baking sheets. Avoid over-pounding the chicken to keep it juicy.
