by Kathy Hamman Milller

Crispy on the outside, tender on the inside. This recipe is a quick, true and tried easy recipe.

Ingredients:

2 1/2 lbs boneless chicken breasts

Olive oil cooking spray

1 cup of your favorite dry Italian seasoned bread crumbs

1/3 cup parmesan cheese (not the freshly ground kind)

1/2 cup mayonnaise

Instructions:

Spray a 9 x 13 casserole dish with olive oil. Place the patted dry chicken bottom side up in the dish, coating it with the mayonnaise. Spoon on and pat down with the back of a spoon, the seasoned breadcrumbs.

Turn the chicken over and do the same with the top side. Lightly spray the breading of the chicken tops with olive oil spray. Let set while you preheat oven to 450 degrees. Cover loosely with a piece of foil by just laying it over the top of the chicken, not tucked in so it doesn’t over brown.

Bake in the preheated oven for 25 to 30 minutes or until the internal temperature of the chicken is 160 degrees taking the foil off the last 5 minutes.

To enjoy your leftovers, place them back in a 450 degree oven for 10 minutes to get the crispy coating moist center back.