Ingredients
1/2 cup Hellman’s Mayonnaise
1/4 cup grated Parmesan cheese
4 chicken fillets (or boneless, skinless chicken breasts)
2 oil-packed, sun-dried tomatoes, minced
1 tsp Italian herbs
1 tsp basil
cayenne pepper
Crumbs:
2 tbsp breadcrumbs
Garlic powder
1 tbsp Parmesan
1/2 oregano
Preparation
Preheat oven to 425 F. In a small bowl, mix together mayonnaise, 1/4 c Parmesan, sun-dried tomatoes, 1 tsp Italian herbs, a pinch of cayenne & 1 tsp basil.
In another bowl, mix together breadcrumbs, 1 Tbls Parmesan & dried oregano.
Place chicken breasts in an oven dish, spoon the mayonnaise mix on top, and cover them with the spiked breadcrumbs. Place the chicken in a pre-heated oven and bake at 425F for 20 to 25 minutes, until done all the way through.
(The cooking time depends on the thickness of the chicken; keep in mind that you don’t want the topping to burn, so either cut the chicken fillets in half or flatten them with a meat hammer if they’re too thick.)
