½cupgood quality mayonnaise Hellmann's, Best Foods or Dukes
¼cupgrated Parmesan cheese
4boneless, skinless chicken breast halvesabout 1 pound
Kosher salt and pepper
3 - 4teaspoonsDijon mustard
4teaspoonsseasoned bread crumbs
1canFrench fried onions, crushed to make about 8 tablespoons
Preheat oven to 425º
Combine mayonnaise and parmesan cheese in bowl, set aside. Gently pound chicken breast halves between plastic wrap to thin slightly and make uniform pieces. Place pounded chicken on foil-lined baking sheet.
Sprinkle chicken with salt and pepper. Spread about 1 teaspoon of Dijon mustard on top of each breast half. Evenly top with mayonnaise mixture and then sprinkle each with 1 teaspoon of Italian seasoned bread crumbs. Lastly, evenly top each with 2 tablespoons crushed fried onions.
Baked until the chicken is done and tops are browned, about 15 - 20 minutes. Serve and enjoy.
Sometimes I gently pound the chicken to be more uniform and thinner, or I cut in half horizontally if really big. Just looking for four even sized boneless chicken breasts.