by Kathy Hamman Miller
Crispy on the outside, tender on the inside. This recipe is a quick, true and tried easy recipe.
Ingredients:
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.
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:
Cover loosely with a piece of foil by just laying it over the top of the chicken. Bake in the preheated oven for 25 to 30 minutes or until the internal temperature of the chicken reaches 160 degrees taking the foil off the last five minutes.
To enjoy your leftovers, place them back in a 450- degree oven for 10 minutes to get the crispy coating and the moist center back.
