Baked Parmesan Breaded Chicken

This is an adapted version of a recipe I learned how to make when I was in high school during a Tupperware party. That version was made with whole chicken breasts and cooked in the microwave. While it was good and convenient, it isn’t how I like to cook chicken.

Whole chicken breasts tend to get too dry by the time the center is fully cooked. To combat this, I cut them thinner and tenderize a bit with a meat mallet. It also allows me to stretch a meal, because one piece tends to be enough for a serving.

 When you first see the ingredients you might say, “mayonnaise”? Trust me it’s ok! Mayonnaise is made with egg, oil, and seasoning. The same ingredients that are often found in the breading of fried chicken. The mayo adds a little flavor, but mostly it allows the cheese and breadcrumbs to stick to the chicken. And it helps add color.

 If you are wanting to make this in a gluten free form or a little less carb heavy, you can swap the breadcrumbs for another option. I use homemade breadcrumbs, but you can either make them or buy them. Just be sure that they are blended into small crumbles before mixing with the cheese. I always pour the extra mixture onto the top of each chicken piece before sticking them in the oven. This gives a slightly thicker crust that what you get if you just dip them. These can be cooked in an air fryer or the oven. Serve them whole or sliced over your favorite pasta and Enjoy!