Creamy Parmesan Crusted Chicken Breasts

I have seen this recipe explode on Pinterest and have even seen a variation in a Hellmann's commercial. So, I decided I needed to take a crack at it. I skipped the bread crumbs that many recipes call for to keep it Low FODMAP and since my first time making it I have tweaked it some.  I am happy to report it has become a favorite at our dinner table.  It is easy, fast and definitely passes the yummy test.

Let me preface by saying I have never been a mayo girl... For me it was definitely Miracle Whip or bust. But, Miracle Whip contains high fructose corn syrup and has been scratched off my list of foods for many reasons, including that it is not Low FODMAP - not to mention (but I will) that it is also just really bad for you! I have been pleasantly surprised at my enjoyment and new found like of mayo, though. At first I was led to believe that perhaps Hellmann's was the only mayo I could have; but, I think there are others that are also okay. I will look more intently when my current jar has provided me with my last knifeful.

 

This recipe is moist and creamy and crusty all rolled into delicious bite after delicious bite. I like to serve it with potatoes and/or a salad for a complete meal of yumminess and satisfaction. But, it would definitely be equally as good served with rice or whatever your choice of side preference might be.  It is also terrific reheated the next day for lunch if you are lucky enough to have leftovers... We usually do not.

Enjoy!

Creamy Parmesan Crusted Chicken Breasts

• 1-1.25 lbs. boneless skinless chicken breasts - completely thawed
• 1/2 cup Hellmanns or mayo of choice
• 1/2 cup grated parmesan cheese
• Scant 1/4 cup chicken broth

Lightly spray a shallow baking dish and pour a small amount of chicken broth into the bottom. Place chicken breasts into the prepared shallow baking dish.  Blend together 1/2 cup mayo and 1/2 cup parmesan cheese.  Generously spread mayo mixture over your chicken breasts.  

Bake in a pre-heated 350 degree oven for 35-40 minutes or until chicken is completely cooked and your topping is golden brown. 

* I find the small amount of chicken broth helps the chicken stay moist.