Welcome back to the All Things Southern kitchen, folks! We’re going to begin with a disclaimer. I found this recipe in a hundred dozed places online, so it isn’t mine, so to speak. But nor can I say who it does own the credits. What I can say is that it is one forever more delicious and easy way to deliver moist, tender chicken breasts in a snap that are bursting with flavor. I’m calling it Parmesan Chicken. Let me show you how to deliver this winner in your own kitchen.
Parmesan Chicken with Rice
Boneless chicken breasts
1 cup mayo
1 cup shredded parmesan cheese
salt and pepper
Heads up. We’re using mayonnaise, which may seem a little strange, but you want actually taste the mayo if you follow these directions. We’re going to take a cup of shredded fresh parmesan cheese and combine it with a cup of mayo. This is the reccommended mayo and parmesan if you’re using four chicken breasts. Adjust accordingly if you have fewer breasts. What you don’t want is a heavy coating of the mayo/parmesan mixture because the chicken will turn out soggy. Okay? Okay.
We’ll season the chicken with a teaspoon of garlic powder and salt and pepper it to taste and voila! It’s ready to slide into an oven at 375 degrees for about 40-45 minutes, depending on the thickness of your chicken breasts. Pile on mounds of rice, sprinkle with chopped green onions and enjoy!