I first made this recipe when my sister in law was visiting from Greece. We were both watching the TV commercial about the Hellman's Parmesan crusted chicken and thought we should try it. The first time I made it I downloaded the recipe from the Hellman's website. It turned out good, but not the way I would have liked it. I had to put some Greek flair in it. So I made it again and added my own Greek twist. The original recipe only has 4 ingredients in it: the chicken, the Parmesan, the bread crumbs, and the mayo. I substituted the Parmesan cheese with fresh grated Romano cheese, added grey poupon and lemon juice, plain bread crumbs on some of the chicken breasts and gluten free breadcrumbs at another, since my daughter is on a gluten free diet. It's any easy dish to make and goes well with rice and a spinach/romaine salad on the side. Enjoy!
Makes 6 servings (appr. 6 oz. each)
1/4 cup Hellman's Mayonnaise made with Canola oil
2 oz. Romano cheese
1 3/4 lbs. boneless chicken breasts (about 4 chicken breasts)
4 tsp. bread crumbs
1 tbsp. grey poupon mustard
1 tbsp. lemon juice
Salt and pepper to taste
Mix the mayo with the mustard and lemon juice; sprinkle with salt and pepper and mix well. Spread it over the chicken breasts. Top with the bread crumbs, the shredded cheese and bake at 425 degree oven for ½ hour till chicken is done. (The mayonnaise topping keeps the chicken nice and moist and not dry).
Note: you can mix the shredded cheese with the mayonnaise mixture. I skipped that step and sprinkled the cheese on top the breadcrumbs. Either way it tastes good.
Serving Size 1 serving (158.3 g)
Amount Per Serving
Calories from Fat 172
Total Fat 19.1g
Saturated Fat 5.7g
Total Carbohydrates 1.5g
Dietary Fiber 0.1g