Wednesday, February 5, 2014

The MOST Incredible Chicken Ever. Ever.

So several months ago, I came across a simple recipe on my mayonnaise jar and decided to try it. That night, my husband and children declared me the Queen of Food Forever. They worshipped the ground I walked on, kissed my feet and anointed my head with oil. Okay…not really on the last three, but in all seriousness, they were ecstatic over this chicken. I must admit, I was pretty freaking in love too. And it's SO simple. Beyond simple. Like, takes 10 minutes to prepare simple. And, obviously, given the ingredients (heLLO mayonnaise!), it's not the healthiest of recipes, so you really don't want to eat this every day. But, I've experimented with substituting Greek yogurt for the mayo, or even half Greek yogurt and half mayo, and that's pretty good too. I do that most of the time, but sometimes you just want the real thing. So, behold….the real thing, baby. (My apologies that it's on the tray and not plated…this chicken doesn't last on the plate long enough to be photographed.)

Makes 6 Servings

1 cup mayonnaise
1/2 cup Parmesan
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
1/4 cup Italian bread crumbs

Preheat oven to 425.

Mix together mayo and parmesan in a medium bowl. Spray cookie sheet and place chicken evenly. Spoon mayo/cheese mixture onto each piece of chicken and spread to cover. Sprinkle evenly with bread crumbs. Bake for 20-25 minutes until chicken is cooked through. 

The easiest and most delicious chicken you've EVER made, guaranteed. The Best. Chicken. Ever! When my kids ask me if I'm making "The Chicken", I know this is what they're referring to. When my 7-year-old son asks me, "Are you making that really yummy chicken that you make!?!" this is what he means. My daughter loves it so much, she requested it for her 14th birthday dinner, above any catering options I gave her. So I made about 20 pounds of it for her birthday party. I always do half breasts and half thighs just because half of my family likes the dark meat and the other half likes the white meat, but you can certainly do just the one kind that you like if you have a preference. Also, I never measure it anymore. I just eyeball the mixture until it's the consistency I want and sprinkle bread crumbs on top with a spoon…I probably use more of those than what it calls for, but we like the extra crunch it gives them. I bet it'd be phenomenal with some seasoned Panko too. Mmmmm….I'm going to have to make this dish again soon, it's making me hungry typing all this! 

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