This morning I pulled a pack of thin cut, boneless, skinless chicken breast out of the freezer and popped it into the fridge with no plan as to what I was going to do with it. As of 4:30 this afternoon I still had no idea. I dug around in the back of the fridge, looking for inspiration and found a half empty jar of mayonnaise. Beings that I really needed another jar to collect change in anyway, I decided this mayonnaise was destined to be a part of dinner. Right next to the mayonnaise was a container of Parmesan cheese that at first glace I thought was empty, but low and behold, about a 1/2 a cup of cheese remained. Yep, I knew I had to use up that Parmesan too.
And so, Mayonnaise Murdered Chicken was born. And it was good. Really good.
Here's what you need:
Boneless, skinless chicken breasts
Dried Parsley (only because the mix looked dumb without a little color, totally not necessary)
Bread crumbs ( I used Italian style Panko. I love, love, love Panko! If you're not familiar with it, it's a Japanese bread crumb that's big and crunchy. When I first started using it, they had just one kind at the grocery store. Now several brands make it in several varieties and you see it on Menus in many restaurants. Try it, you'll love it. I seldom use traditional bread crumbs anymore.)
Here's what you do:
1. Defunk your chicken breasts, rinse and pat dry. In a bowl, combine mayonnaise (I scraped what was left out of the jar, it was about a cup full), Parmesan cheese (about a 1/2 a cup), garlic powder (1 teaspoon) and parsley (a few pinches), mix well. Place bread crumbs in another bowl. Line a cookie sheet with foil and preheat your oven to 400.
2. It's Mayonnaise Murdered Chicken because you smother the chicken in the mayonnaise mix. Stick each piece in the bowl and cover it completely. Then cover it in bread crumbs and slap it down on the cookie sheet.