Parmesan Chicken 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.
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.