Baked Parmesan Chicken


My son was home from college over the weekend and begged me to make
one of his favorite dinners.

Baked Parmesan Chicken.


This is a great plan-ahead meal
for days you know you will come home from work frazzled,
and need a QUICK dinner.

Baked Parmesan Chicken

6 boneless, skinless chicken breasts
Kraft Parmesan cheese in the green canister
Mayonnaise
Dried oregano leaves

Heat oven to 360-degrees

Line a large cookie sheet with no-stick foil.


Trim fat off of chicken and place one breast
into a gallon-sized Ziplock bag


Seal the bag and flatten the chicken with
a meat mallet.
The bag will keep the chicken from splattering around
your kitchen.


Flatten each breast this way
and place pounded chicken on the foiled pan.


Plop a spoonful of mayonnaise onto each chicken breast.
Be careful NOT to touch the spoon to the raw meat
or you will contaminate your jar of mayonnaise.


Smear the mayonnaise over each breast covering all areas.


Sprinkle with Kraft Parmesan cheese.


Sprinkle on some dried oregano leaves.


When I was working full time, I would prepare this part
either the night before, or if I had time...
in the morning.
I covered it with plastic wrap and stuck it in the fridge
until I returned from work.


It only takes about a half hour to cook!

Preheat oven to 360-degrees.

Bake the chicken for about 20 minutes.
It will be swimming in a lot of liquid.

Carefully drain this off.


Return the chicken to the oven
and cook another ten minutes or until the
cheese is golden brown.

This chicken reminds me of the Wiener Schnitzel I ate
when I was an exchange student in Germany.

It's always a hit at our house!
Even Sonny's friend loved it.



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