Description
A crispy, baked Parmesan Chicken recipe inspired by Mario Batali’s Favorite Parm Chicken recipe created in celebration of Hellmann’s 100th Anniversary.
Ingredients
Scale
- 1/2 cup Hellmann’s Mayonnaise Dressing with Olive Oil
- 1/3 cup Parmesan cheese, finely grated
- 4 boneless, skinless chicken breasts
- 1/2 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1/4 cup Panko (Japanese-style breadcrumbs)
- 1/2 tbsp fresh oregano leaves, finely minced (or sub. 1/2 tsp dried oregano)
- 1 tbsp fresh basil leaves, finely minced (or sub. 1tsp dried basil)
- 4 slices fresh mozzarella cheese, about 1/8-inch thick
Instructions
- Preheat oven to 425 degrees F. In a large mixing bowl, mix together the Hellmann’s with 1/4 cup of the Parmesan until well combined. In a separate bowl, mix together the Panko, the remaining Parmesan, and the oregano and basil. Set aside.
- Season the chicken pieces with salt and pepper, and dip each piece in the Hellmann’s mixture, coating both sides well. Place the chicken on a baking sheet and sprinkle the tops with the panko mixture.
- Bake until the chicken is cooked through and beginning to brown, about 12-15 minutes. Place the mozzarella slices on top of each piece of chicken and continue baking for another 4-5 minutes until the cheese is melted and bubbling.
- Serve warm with marinara sauce and fresh basil.