Parmesan Chicken Bake

 

  

Chicken is something which I eat a lot of in my house.  Not only is it one of the more affordable proteins, but it is also something which is very adaptable to a variety of flavors and textures and cooking methods.

I found this parmesan chicken recipe on a blog called My Kitchen Escapades a number of weeks back and had bookmarked it to try.  I finally had my chance the other day.

 

It appealed to me for a number of reasons. Not only did it not use a lot of ingredients, but the ingredients used were fairly simple.

Also it appeared to be a very simple recipe without a lot of faffing about.  I am all for that at this stage in my life. Faffing about I can do for company, but in my every day life, with only me to please I prefer things much simpler.  

The Simpler the better. I know that I am not alone in this.

 

Chicken  breasts are something which I always have in my freezer and let me tell you, they come in very handy.  I buy large packages and then I break them down into smaller packages, each one holding only one or two pieces.

I double wrap them, label and date them, and then freeze.  I always use them. They are one of my essential store cupboard ingredients.

 

I will often poach them and use them for recipes which called for the use of cooked chicken. And sometimes I will use them for recipes such as this one.

I love this type of recipe. There is something about slathering the chicken with mayonnaise (or yogurt and buttermilk for that matter) which makes for really tender and delicious chicken, moist as well.

  

 

The acid in the vinegar in the mayonnaise helps to really tenderize it.  Its a chemical reaction of sorts. I have never had a dry piece of chicken when I have marinated or coated it with mayonnaise.

Not only that but it stays on the chicken and doesn't slide off when it is cooking like many other things do, which forms a lovely protective barrier which also helps to prevent it from drying out. 

 

WHAT YOU NEED TO MAKE PARMESAN CHICKEN BAKE

Once again, simple store cupboard ingredients combine to create one very delicious entrée! (Note, I cut the ingredients in half to make only two servings. You can double to make more.)

• 2 boneless, skinless chicken breasts
• 1/2 cup (120g) mayonnaise (can use low fat)
• 45g grated Parmesan cheese (plus a TBS or so to sprinkle on top)
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (not salt)

 

You can use low fat or full fat mayonnaise.  Personally, the other day I used Miracle Whip because I didn't want to open a jar of mayonnaise while I already had a jar of Miracle Whip open.  It worked fine.

I did cut back the amount of seasoning salt by 1/4 tsp. I simply don't want to eat that much salt and to be honest you don't really need it.  Parmesan Cheese is already pretty salty to begin with.   There was plenty of flavor from the pepper and the garlic powder. (DON'T USE GARLIC SALT!)

 

She suggested that you could use yogurt instead of the mayonnaise, but I will also be honest with you, I find yogurt splits when you heat it, so I just wouldn't do that myself.

This was perfect as is and the mayo along with the chicken juices formed a lovely sauce to serve with the finished chicken. 

 

HOW TO MAKE PARMESAN CHICKEN BAKE 

This is so easy its almost embarrassing! 

Preheat the oven to 375*F/190*C/ gas mark 5. Spray a small baking dish with some canola cooking spray.

Pat the chicken dry with paper towels and then cut them in half crosswise. Lay the pieces into the dish.

Whisk the mayonnaise, seasonings and cheese together until thoroughly combined. Spread this mixture evenly over top of the chicken, taking care to cover all of the chicken so that it doesn't dry out. Sprinkle some additional Parmesan cheese over top.

Bake, uncovered, in the preheated oven for 30 to 35 minutes, or until the chicken juices run clear. It will be juicy and golden brown.

Any leftovers are delicious re-heated in the microwave.

 

The chicken ended up tender and juicy. I am not sure if that is totally because of the mayonnaise. I also find that if you cut chicken crosswise prior to cooking, that also helps to create a tender finish.  

Its a fact that when you remove the bone from meat, you take something away when it comes to flavor and tenderness. You need to put it back somehow I guess!

One way I am not fond of cooking chicken is in the slow cooker. I find it develops a texture that I find quite unpalatable, especially boneless chicken.  Maybe not the thighs to much, but certainly the breast meat. 

 

This really was delicious with a lovely brown color and a bit of crunch from the extra cheese which was sprinkled on top prior to baking.  The cheese, mayo and chicken juices made a really rich and delicious sauce as well.

I enjoyed mine with the last of the corn on the cob and some potatoes! 

If you are a fan of chicken breast meat you may also enjoy these recipes that I have made in the past! 

CRISPY CHICKEN BREASTS WITH HONEY GARLIC SAUCE - Double dipped in a spicy coating and fried to perfection, then coated in a lush and flavor filled homemade honey and garlic sauce, these are quite simply fabulous!  The perfect balance of sweet, salty, sweet and garlic, combined with crispy. What's not to like! 

GRILLED CHICKEN BREASTS  WITH A CHIMICHURRI SAUCE - Chicken breasts are marinated in a delicious garlicky chimichurri sauce and then grilled to perfection. Sliced and served with more chimichurri sauce they go down a real treat! These are a real favorite! 

Parmesan Chicken Bake

Yield: 2

Author: Marie Rayner

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

This delicious chicken bake always turns out exceptionally tender and juicy. I love this quick and easy option for cooking chicken. Recipe can easily be multiplied to serve more.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup (120g) mayonnaise
• 45g grated Parmesan cheese (plus a TBS or so to sprinkle on top)
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (not salt)

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Spray a small baking dish with some canola cooking spray.
2. Pat the chicken dry with paper towels and then cut them in half crosswise. Lay the pieces into the dish.
3. Whisk the mayonnaise, seasonings and cheese together until thoroughly combined. Spread this mixture evenly over top of the chicken, taking care to cover all of the chicken so that it doesn't dry out. Sprinkle some additional Parmesan cheese over top.
4. Bake, uncovered, in the preheated oven for 30 to 35 minutes, or until the chicken juices run clear. It will be juicy and golden brown.
5. Any leftovers are delicious re-heated in the microwave.

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