Parmesan Crusted Chicken

Parmesan Crusted Chicken



  • 1/2 cup hellmann's or best foods real mayonnaise (*)
  • 1/4 cup grated parmesan cheese
  • 4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
  • 4 tsps italian seasoned dry bread crumbs
Total Time
30 min


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.

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Nutrition Facts

Amount Per Serving
Calories 660 Calories from Fat 580
% Daily Value *
Total Fat 64g 98%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 355mg 118%
Sodium 770mg 32%
Potassium 300mg 9%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 19g
Vitamin A 2%
Vitamin C 2%
Calcium 8%
Iron 2%


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