Cool Update – Last night I was out of mayo (I know, right?!) so I used sour cream instead. I got the wrinkled nose from the Hubs, “Sour cream??” nervous laugh “Um, should be interesting”, “talk about changing the taste.” Well you know what? It was really good. It so was good that my son (who is 7!) asked to have it for lunch the next day. Gasp! What?!?! You want something other than PB&J?? Be still my beating heart.
Tuesday night was one of those nights, I had taken chicken out of the freezer, but what to do with it? I’ve been cooking a lot of chicken lately. I was sure my family would run screaming from the house if they were presented with yet more chicken. I knew I’d have to really make something different. Something that they wouldn’t turn their noses up at, but wasn’t my “Go To” chicken, or even resembled it. While perusing my saved recipes on Pinterest, I cam across this amazing chicken dish from allyskitchen.com. Ally’s Kitchen serves the chicken with Knorr® Italian Sides™ – Alfredo Broccoli. I did not. I served mine with a refrigerated alfredo sauce found in the refrigerated section of the store, so I am leaving that portion off of my post. What an incredibly moist, flavorful chicken! Everyone loved it, no one ran screaming from the table, and no cute little noses turned up in protest. Enjoy!
4 boneless, skinless chicken breast halves (I used thighs, I find them much more flavorful and they stay more moist than breasts)
1/2 cup light mayonnaise
1 1/4 cup Italian seasoned bread crumbs
Preheat oven to 425°. Brush chicken with mayonnaise, then coat with bread crumbs. Line a cooking sheet with aluminum foil (be sure to spray with cooking spray, I forgot and left behind some of the topping) or parchment paper.
Bake chicken 20 minutes, or until cooked through. Turn chicken over after about 10 minutes.
Wine Serving Suggestions:
Pinot Gris / Pinot Grigio
Total time: 30 minutes