Parmesan Baked Chicken with Mayo Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
299 kcal
-
Course
Main Course, Dinner
Parmesan Baked Chicken with Mayo Recipe
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Baked Parmesan Crusted Chicken is such an easy dinner recipe. Chicken breasts stay juicy from a crunchy coating of mayo, parmesan cheese, and seasoned breadcrumbs.
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Ingredients
- 4 (5 oz.) boneless skinless chicken breasts or cutlets
- 4 Tablespoons mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian seasoned panko breadcrumbs
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Instructions
- Preheat oven to 425 degrees°F. Spray a 9x13 inch baking dish with cooking spray.
- Place the chicken in the baking dish. Spread the mayo evenly over the chicken. Sprinkle the parmesan cheese evenly over the chicken. Then, sprinkle evenly with the breadcrumbs.
- Bake for 25 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees°F.
Nutrition Information
Show Details
Serving
1/4th of the recipe
Calories
299kcal
(15%)
Carbohydrates
3g
(1%)
Protein
33g
(66%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
376mg
(16%)
Potassium
542mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
106IU
(2%)
Vitamin C
2mg
(2%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1/4th of the recipe | |
| Calories | 299kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 376mg | 16% |
| Potassium | 542mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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