This was a really easy recipe to make and the result was a delicious moist chicken breast surrounded by a fabulous crunchy crust that yielded a really yummy cheesy flavor. I'll definitely make this again. The fresh basil was refreshing and not overpowering at all like I was concerned it might be and coating the chicken in mayonnaise rather than an egg wash just added to the flavor. I served this dish with some fresh broccoli with cheese sauce and a simple rice pilaf. YUM!
Baked Chicken Breasts with Parmesan-Garlic Crust
For the freshest flavor, homemade bread crumbs with hearty white sandwich bread are the best, but packaged bread crumbs will work just fine as long as they’re seasoned properly.
1 cup fresh breadcrumbs
1/2 cup Grated Parmesan cheese
3 cloves minced garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon table salt
coarsely ground black pepper
4 boneless, skinless chicken breasts (6 to 7 ounces each), trimmed
1/4 cup minced fresh basil
1/4 cup mayonnaise
Lemon wedges for serving
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
2. Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.
3. Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, 30-35 minutes. Serve with lemon wedges.