My late husband was a huge mayonnaise aficionado. We even had a plastic utensil called a mayo knife that was used specifically for large mayonnaise jars. So, of course the following quick and easy chicken recipe was a weeknight standby.
Easy enough to remember; use your favorite dried herb or none at all.
2 skinless, boneless chicken breasts
2 tablespoons grated Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons bread crumbs (I use panko)
1 ½ teaspoons Herbes de Provence
Directions
Preheat the oven to 425 degrees. Place chicken breasts in a baking pan.
Mix Parmesan cheese and mayonnaise together in a bowl until well combined; spread evenly over chicken breasts. Coat with bread crumbs and sprinkle with herbes de Provence.
Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
