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Friday, August 31, 2012

Parmesan Crusted Chicken served with Sweet Pea and Cucumber Salad

This recipe is as old as the hills. Some people will scoff at using mayonnaise, but it really helps to keep the chicken moist and tender. This is also a recipe that I think you have to be willing to get a little messy in the kitchen. I've never been able to do the "wet hand, dry hand" method of breading chicken, and believe me, when you've worked in a kitchen frying chicken by the 5 gallon bucket loads... you'll try every method available... So get in there and get your hands dirty! :-)

Served here with Roasted Garlic Mashed Potatoes
and Sweet Pea and Cucumber Salad! (bonus recipe below)

8 chicken breasts tenders
1/2 cup mayonnaise
1 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese, shredded
1/2 tsp garlic powder
Salt & Pepper, to taste

Preheat oven to 400 degrees. Spray a baking pan or large casserole dish with oil. In a flat dish, combine bread crumbs, cheese and seasonings. Place mayo on a plate. Coat the tenders with mayonnaise (I actually used my fingers), and then roll in the bread crumb mixture. Bake tenders for 25 minutes or until no longer pink inside.

Can you tell the Hubby likes pepper??? Good Grief! LOL

Sweet Pea and Cucumber Salad

1 can small sweet peas, drained
1 cucumber, peeled, seeded and diced
1/2 mayonnaise
1/4 cup Parmesan cheese
2 tbsp bacon bits (or more for more bacon flavor)
1 tbsp red onion, diced (optional)

Mix ingredients in a medium sized bowl. Toss to combine well. Chill until ready to serve.

1 comment:

  1. I think I am going to use this as a freezer meal idea. Thank you for the recipe.