Low Carb Parmesan Crusted Chicken

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I came across this recipe years ago from the back of a jar of Hellmann’s Mayonnaise. I’ve tweaked it a bit to make it low carb. I left out the seasoned bread crumbs, doubled the parmesan cheese and added salt, pepper, garlic powder and dried parsley to make a flavorful and crustier coating.

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  • Trim each chicken breast half of excess meat and skin.
  • Using a meat pounder or a meat tenderizing mallet, pound chicken until it is about 1/2″ thick.
  • In a small bowl, mix equal amounts of mayonnaise and parmesan cheese together. I always have a large jar of Kraft Parmesan Cheese. If you prefer, use fresh grated parmesan.
  • Line baking sheet with parchment paper or foil for easy cleanup.
  • Arrange chicken on baking sheet.
  • Top each chicken breast evenly with cheese and mayonnaise mixture.
  • Sprinkle tops with parsley flakes, garlic powder and salt.
  • Bake until chicken is thoroughly cooked, about 20 minutes, until lightly browned and bubbly.

This dish goes great with my Fresh Green Beans and Bacon. Or, throw some asparagus spears, sprinkled with olive oil and salt, on the same baking sheet while chicken is cooking.




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One comment

  1. Susan says:

    I tried this with pork chops the other night and it was a big hit! it came out so moist and delicious, just as good as the chicken. This was a keeper.

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