Pan-Seared or Oven Baked Parmesan Crusted Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

2 pounds Boneless Skinless Chicken Breasts

3/4 cup Finely Grated or Shredded Parmesan Cheese

1/2 cup Panko Breadcrumbs

1/2 cup Mayonnaise

1/2 teaspoon Garlic Powder

Salt

Black Pepper

Canola or Vegetable Oil

Directions

Pound chicken to 1/2" thick with a meat tenderizer/mallet. If the chicken breasts are really thick, slice them in half. Season each piece of chicken with salt and pepper.

Combine panko and Parmesan in a shallow dish.

Spread mayonnaise all over each chicken breast then coat each in panko-parmesan mixture.

Oven Method

Preheat oven to 375 degrees Fahrenheit. Spray a 13" x 9" baking pan with nonstick cooking spray.

Add breaded chicken to the pan and spray the top of the chicken with nonstick cooking spray. Place the pan in the oven for 30-35 minutes until the chicken is no longer pink in the center and the juices run clear.

Stove Top Method

Add enough canola oil to a large skillet to cover the bottom of the pan. Heat to medium-high heat.

Add chicken breasts to the hot pan and cook each side for about 3-4 minutes until golden crispy. Once cooked, place on a paper towel-lined plate.

Serve with a leafy green salad or with a side of pasta.

Nutrition

• Calories: 554 kcal
• Total Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.1 g
• Cholesterol: 170 mg
• Sodium: 1087 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 0.4 g
• Total Sugars: 1 g
• Protein: 56 g