EASY!! BAKED GARLIC PARMESAN CHICKEN

Ingredients

• 4 pieces Chicken Breast (skinless, boneless, about 6‑oz each)
• 1 cup Mayonnaise (full‑fat for best flavor)
• 0.75 cup Pecorino Romano Cheese (grated)
• 0.25 cup Parmesan Cheese (grated, added to reach 1 cup total cheese)
• 2 teaspoons Garlic (minced garlic (store‑bought))
• 2 teaspoons Tony's Creole Seasoning (contains salt)
• 2 teaspoons Italian Seasoning
• 0.5 teaspoon Black Pepper (ground table pepper if cracked pepper unavailable)
• 1 cup Panko Breadcrumbs (seasoned or plain; can substitute Italian breadcrumbs)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the coating.

   Time: PT5M

   Temperature: 400°F

2. Make Cheese‑Garlic Coating

   In a mixing bowl combine 1 cup mayonnaise, 3/4 cup grated Pecorino Romano, 1/4 cup grated Parmesan, 2 teaspoons minced garlic, 2 teaspoons Tony's Creole seasoning, 2 teaspoons Italian seasoning, and 1/2 teaspoon black pepper. Stir until smooth.

   Time: PT5M

3. Coat the Chicken

   Pat the chicken breasts dry with paper towels. Using your hands, spread the cheese‑garlic mixture evenly over each breast, making sure every side is coated.

   Time: PT5M

4. Add Breadcrumb Topping

   Place the coated chicken breasts on a foil‑lined baking sheet. Sprinkle 1 cup panko breadcrumbs over the top of each piece, pressing gently so they adhere.

   Time: PT2M

5. Bake the Chicken

   Bake in the preheated oven for 30‑35 minutes, or until the breadcrumb crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C). Check at 30 minutes; if the crust is already deep golden, you may remove the chicken then.

   Time: PT35M

   Temperature: 400°F

6. Rest and Serve

   Remove the chicken from the oven, let it rest for 3 minutes to retain juices, then slice or serve whole.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

35 g

Carbohydrates

10 g

Fat

18 g

Fiber

1 g