Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/2 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1/2 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the chicken breasts dry using paper towels, then gently pound them to an even thickness of about 1/2 inch.
  2. In a mixing bowl, combine the mayonnaise, garlic powder, salt, pepper, and Italian seasoning. Mix until blended.
  3. In a separate shallow dish, mix the grated Parmesan and panko crumbs.
  4. Spread a generous layer of the mayo mixture over each chicken breast, ensuring full coverage.
  5. Dredge the coated chicken in the Parmesan-panko mixture, pressing firmly to adhere.
  6. Let the coated chicken rest for 10 minutes before baking to ensure the crust adheres properly.
  7. Place the coated chicken breasts on a baking sheet lined with parchment paper.
  8. Bake for 20-25 minutes or until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C).