Parmesan Crusted Chicken

Preparation

I'm not kidding when I say I make this dish practically every week and have been since my original post almost a year ago.

It's ALWAYS a hit. It's quick, inexpensive, reasonably healthy and amazingly delicious. A few things some of you have asked about:

I use chicken cutlets that I buy at Gelson's - the thin ones - or you can just butterfly a normal boneless breast and that will yield 2.

You can definitely use normal boneless breasts, just increase your cooking time by at least 10 minutes (original cooking time for thin cutlets is 20 minutes, so for thick boneless breasts cook them at least 30 minutes, or until they are no longer pink inside/fully cooked).

I use light mayo and it comes out fabulous every time.

Many of you have said you've experimented by using yogurt (Greek, plain, 0%, or light), and/or sour cream (regular or light) in place of the mayo and had great results. If you choose to substitute, especially with 0% Greek yogurt, consider adding some fresh squeezed lemon juice, garlic powder, and some extra salt and pepper to the mix to amp up the flavor.