Baked Garlic Parmesan Chicken

Finding a new website, I tried one of their recipes. OMG, melt in your mouth flavorful chicken….

Cook’s Cottage: “Baked Garlic Parmesan Chicken is one of those everyone-should-know-how-to-make recipes. It’s easy and comes together quickly. In fact, it’s hard to mess up!”

Tis true…

Baked Garlic Parmesan Chicken with Garlic Broccoli

Website for Original Recipe Before changes below: cookscottage.com

Yield 4

Categories: Italian, chicken, healthy

Ingredients: 

1/2 cup Mayonnaise (fat free or low calorie)
1/4 cup shredded Parmesan cheese
4 boneless skinless chicken breast cutlets. ( i used 1 lb Redbird All Natural Chicken breast, 98% fat free)
4 to 5 teaspoons Italian seasoned dry bread crumbs
1/2 teaspoon garlic powder
pinch of salt
1/2 teaspoon lemon pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl combine mayo, garlic powder, and parmesan cheese.
  3. Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy)
  4. Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.
  5. Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.
  6. Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.
  7. Tops will be browned and chicken will be incredibly juicy.
  8. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  9. Serve with a veggie like these delicious fresh broccoli that I steamed.
  10. Season with a dash of fresh parsley, if desired.
Servings 4.0
Amount Per Serving
calories 257
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 78 mg 26 %
Sodium 909 mg 38 %
Potassium 28 mg 1 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 0 g 1 %
Sugars 2 g
Protein 35 g 70 %
Vitamin A 3 %
Vitamin C 2 %
Calcium 32 %
Iron 7 %