MELT IN YOUR MOUTH CHICKEN BREASTS
4 boneless chicken breasts (about 2 pounds)
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon No-Salt Seasoning
Mix the mayonnaise, cheese and seasonings in a small bowl. Pound the chicken flat and place on a foil-lined rimmed baking sheet. Spread the mayonnaise mixture evenly over the chicken. Bake at 375º for 20 minutes or until the chicken is cooked through and the topping is golden brown.
Makes 4 servings
Per Serving: 695 Calories; 50g Fat; 57g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
This is based on two nearly identical recipes: Melt in Your Mouth Chicken Breast and April's Kicken Chicken. There are slight differences in the seasonings between the recipes. The recipe above lists the seasonings that I ended up using. April's recipe set the oven to 350º and the other one baked the chicken at 375º. Both recipes said to bake the chicken for 45 minutes but that is much too long. I wouldn't bake it more than 20 minutes. I did mine for 25 minutes and it was a little over cooked even though my two gigantic chickien breasts weighed nearly a pound each (I made two large ones instead of four smaller ones and cut them in half to serve them). After 45 minutes, the topping would have been burnt. I went with the higher temperature so that the topping would brown more quickly in the shorter baking time. I don't remember where I found April's version but HERE is where you can see the other recipe. Click the photo to see a close-up.