Tender Italian Baked Chicken

"Flavorful and moist baked chicken. 7 points Suggested wine: Sangiovese"
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
30mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder.
  • Place bread crumbs in a separate bowl.
  • Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat.
  • Arrange coated chicken on a rack over a baking sheet.
  • Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

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Reviews

  1. This was super good thanks Cucina. I didn't have the no-fat mayo, so made do with 1 tablespoon of low-fat mixed with low fat yoghurt to make up the rest-it worked a treat! The chicken had to share a lower temp oven with the rest of dinner, so I just cooked it a little longer. It didn't brown up as much as you might have liked, but we still LOVED it. Thanks for posting.
     
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RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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