Ingredients:

  • 4 boneless skinless chicken breast halves (approx. 1.25 lbs)
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup real mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the entire breast is about 3/4 inch thick for even cooking.
  2. Pat the chicken thoroughly dry with paper towels to ensure the breading adheres. Season both sides with salt and pepper.
  3. In a small bowl, whisk together the mayonnaise, Dijon mustard, and garlic powder to create the binder.
  4. In a separate shallow bowl, combine Panko breadcrumbs, Parmesan cheese, smoked paprika, olive oil, and chopped parsley. Mix until the crumbs are evenly moistened by the oil.
  5. Brush the mayo mixture over both sides of each chicken breast until fully and opaquely coated.
  6. Press the coated chicken into the breadcrumb mixture, ensuring a thick layer of crust is fused to the meat.
  7. Place chicken on a rimmed baking sheet (ideally on a wire rack) and bake at 425°F (218°C) for 15-20 minutes or until the internal temperature reaches 165°F and the crust is golden brown.