Mayonnaise Parmesan Chicken

I think I can not officially say this "mayo", "parmesan" type recipes for chicken I will never like. There's something about the mayo/parmesan mixture that just doesn't sit with me. It's got a weird texture and I'm very much a texture adverse person. 

I can see how this recipe would be good in the 70s and how it's an inexpensive recipe to make flavorful chicken for a family. That's not enough for me to enjoy it. 

Those little biscuits though...lord they are delicious. I stumbled on to them a little bit ago, bought just one box and regretted it immediately because I couldn't find it again. Then I found them again and bought more boxes. They heat up super quick, are small and "only" 100 calories. I know. I know. they still aren't great for me, but man...so good. 

Mayonnaise Parmesan Chicken

Recipe from I am Homesteader

Serves 6

Chicken

• 3 boneless skinless chicken breasts, sliced in half horizontally for a total of 6 chicken breasts (about 1 ½ pounds chicken)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder

Mayonnaise Mixture

• ½ c mayonnaise, room temperature
• 1 c parmesan cheese, shredded, divided
• ¼ tsp garlic powder
• ¼ tsp kosher salt
• ¼ tsp black pepper
• fresh parsley, chopped, for garnish
  

Preheat oven to 400°F. Lightly spray a 9×13-inch baking dish or sheet pan with cooking spray.

In a small bowl, add salt, pepper, garlic powder, and onion powder. Mix well.

Season the chicken breasts evenly on all sides with the seasoning mixture. Place them into the prepared baking dish in an even layer.

Mayonnaise Mixture

In a medium bowl, combine the mayonnaise, ½ cup of parmesan, garlic powder, salt, and pepper.

Spread the mayonnaise mixture evenly over the top of each chicken breast that has been sliced in half.

Sprinkle an equal amount of the remaining parmesan cheese over each chicken breast.

Bake for 20-22 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese is hot and bubbling.