We needed a quick dinner so we went with an old easy favourite, Italian Baked Chicken.
You start by mixing 50 ml/1/4 cup dry bread crumbs, 30 ml/2 tablespoons grated parmesan and 5 ml/1 teaspoon Italian Seasonings for every boneless skinless chicken breast half you
Then, rub a layer of mayonnaise (I use Calorie Wise Miracle Whip these days) on the chicken breasts. Roll the chicken breasts in the breadcrumb mixture. Put them on a greased tray and into a 375 F oven.
After 10 minutes turn the chicken over and put it back in the oven. Give it another 10 minutes and check to make sure the internal temperature is at least 165 F. If it isn’t continue baking.
We served it with a wild rice/rice blend and mixed vegetables.
Boneless skinless chicken breasts are low in fat but can dry out and get chewy. This method keeps it moist and gives a nice crunchy coating with a good flavour. We make them often.
The Old Fat Guy