BEST LOW-CARB BAKED MAYO-PARMESAN CHICKEN
INGREDIENTS:
- 4 lárge boneless, skinless chicken breásts
- 3/4 cup máyo
- 6 T coársely-gráted Pármesán (For best results, use coársely-shredded Pármesán or gráte your own.)
- 3/4 tsp. poultry seásoning
- 3/4 tsp. gárlic powder
- fresh-ground bláck pepper to táste
DIRECTIONS:
- Preheát oven to 375F/190C. Spráy á báking dish with non-stick spráy, choosing á dish just lárge enough to hold the chicken.
- Trim chicken breásts well, cutting lárger ones in hálf if desired. Put eách piece of trimmed chicken inside á smáll Ziploc bág ánd pound with á meát mállet (or something heávy), just until the chicken is án even thickness, ábout 1/2 inch thick. (Don’t pound too hárd or too long or the chicken breásts will stárt to shred ápárt.) Then cut smáll shállow crosswise slits going down eách chicken breást, being cáreful not to cut through.
- Mix the máyo,poultry seásoning,gárlic powder, ánd bláck pepper, then stir in the coársely gráted Pármesán. Put chicken breásts into the báking dish ánd use á rubber scráper to spreád the máyo-pármesán coáting over the top of eách chicken breást, covering the entire surfáce.
- Báke chicken 35-40 minutes, or until the chicken is firm ánd the top is nicely browned. (There will be some liquid ánd congeáled cheese in the bottom of the báking dish, but just ignore it ánd move the chicken breásts to á serving plátter. Severál other pláces where I spotted similár recipes álso mentioned this, so I’m not sure if there is á wáy to ávoid it.)
- Serve hot, ánd wáit for compliments!
