I’ve been working on developing the perfect baked Parmesan Chicken recipe for a while now; the key is creating a crispy, flavorful crust while maintaining succulent, juicy meat inside. Too often the results can be soggy, greasy or overdone. I’ve experimented with different cooking methods, seasonings and breadcrumbs, but still wasn’t quite satisfied.
So when Hellmann’s recently invited me to participate in their Making Over the Best celebration, and put my twist on a recipe Mario Batali has made over in honor of Hellmann’s 100 Year anniversary, it was kismet. The first recipe to catch my eye was Batali’s Favorite Parm Chicken, and I knew I had my solution to the Chicken Parmesan quandary.
While the traditional Italian Chicken Parmesan dish employs a flour dredge and egg dip to adhere a breadcrumb coating, Batali substitutes Hellmann’s mayonnaise dressing with olive oil, which adds flavor and keeps the chicken moist while baking. I added some fresh herbs and switched the Italian-style breadcrumbs for Panko, which makes for a crispier crust. I’m wary of calling any recipe “perfect”, but this updated Chicken Parmesan recipe is a standout, and sure to become a family favorite.
To watch Mario share his modern twist on more classic Hellmann’s recipes – or to submit your own – visit Facebook.com/Hellmanns. There’s even a chance to enter to win a seat at the Blue Ribbon table in NYC for Hellmann’s 100th Birthday celebration.