Parmesan Chicken

Pairs well with Peas

On TV right now there is a commercial featuring mayonnaise as a way to keep chicken moist.

I know it works for protecting a rack of lamb when broiling -- see my post Lamb with Mayo  --- but I hadn't tried it on chicken.

Well, I was pleasantly surprised.  What a yummy easy chicken dinner.

Parmesan Chicken

1 chicken breast per person
salt and pepper

For each chicken breast,
1 T. mustard (Creole mustard works really well)
1 T. mayonnaise (Hellman's Light)
1 - 1.5 T. grated Parmesan cheese

Preheat the oven to 350 degrees.

Pat dry the chicken breast, and season both sides with salt and pepper.

Place them in a roasting dish, leaving plenty of space around all of the sides to maximize browning.

Combine the mustard and mayo and spread over the tops of the chicken, thickly.

Sprinkle a generous amount of Parmesan cheese over the tops.

Bake until 165 degrees internally about 35 minutes.

The tops will become a golden brown.  And the insides will be moist and juicy.

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