Ingredients:

  • 1.25 lbs boneless skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp dried oregano

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the thicker end until the entire breast is a uniform 3/4 inch thickness. Note: This prevents the thin end from overcooking.
  2. Lightly dust both sides of the pounded chicken breasts with kosher salt and cracked black pepper.
  3. In a medium mixing bowl, combine the mayonnaise, grated Parmesan cheese, Panko breadcrumbs, garlic powder, paprika, and dried oregano. Stir until a thick paste forms.
  4. Spread a generous layer of the Parmesan mixture over the top of each chicken breast. Press firmly with your fingers to ensure the crust adheres. Note: Don't be shy with the paste!
  5. Preheat oven to 425°F (220°C).
  6. Place the coated chicken on a wire rack set over a rimmed baking sheet.
  7. Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C) and the crust is mahogany colored.
  8. Let the meat rest for 5 minutes before slicing. Note: This keeps the juices inside the meat.