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Monday, October 6, 2014

Chicken Parmesan

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! I like to prepare the chicken for the Chicken Parmesan this way, so it stays nice and juicy. 

4 chicken breasts
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 breasts with mayonnaise (I actually used my fingers), and then roll in the bread crumb mixture. Bake chicken for 25 minutes or until no longer pink inside.

To assemble and prepare the Parmesan you'll need:

Spaghetti Noodles
32 oz Spaghetti Sauce, make your own or use your favorite store brand
½ t Basil, dried
2 cloves garlic, minced
Salt and Pepper to taste
3 cups Mozzarella Cheese
1/4 cup Parmesan Cheese, shredded

Cook spaghetti noodles in boiling salted water until done and put in a greased casserole dish. Combined sauce and spices and pour over noodles. Remove chicken from oven and place on top of the noodles and sauce. Sprinkle mozzarella cheese on top of chicken then top with the Parmesan Cheese. Bake at 350 for 20-30 minutes. Serve with a Caesar or Garden Salad and Garlic Bread.


  1. I agree with you 100% about the mayonnaise! It does keep the chicken moist and is hands-down the best way to do it! Love this recipe!

  2. This looks so good I am definitely going to try this !!!