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The Best Parmesan Garlic Chicken
ever.

The other day I was sitting with my cell phone in hand and
checking notifications. You know how that goes, you plan to only scroll through and do some quick tweets, retweets, and likes. Then it happens, a Pinterest notification. There was a time I was totally
obsessed, and I'd lay odds anyone reading this would get it. It's one of those sites that when you enter, you're sucked in and have a hard time walking away from it. You tell yourself, "I'll just do it for 10 minutes, then I'll do the dishes. What's 10 minutes? Just real quick." Yeeeeah ...no. Two hours later you glance up over the laptop as if you're trying not to get caught by those dirty dishes in the sink. Fortunately, I at least pinned an image that was similar to my Parmesan Garlic Chicken recipe. But just so you know, it didn't look as good. Mine? Mine rocks. Hands down mine is the best Parmesan garlic chicken you'd ever eat. Really. I don't know how in the world I forgot about it.

See that picture up there? Yes, I know, it's terrible quality; but you're looking at the juciest peice of chicken I've ever had. Can't even stress it enough.

This really is no ordinary recipe. When I first found the recipe it was deemed a "Melt in Your Mouth Chicken" recipe. So what was a girl to do? I couldn't just walk away from it ...that chicken was gonna melt in my mouth! And, I've never had a chicken melt in my mouth! I made up my mind right then ..."Chicken. You're gonna melt in my mouth!"

So, I started throwing together the coating for the chicken, which by the way sounded perfectly delicious all on its own; but as I stood with the few ingredients in front of me, I decided to put my own twist to it and added a couple of things, and changed two others. And WOW!

This recipe is adapted from Melt in Your Mouth Chicken Breast (Denise in NH's) on Food.com.

Note: I did not use salt for this recipe and it was not missed.

What You'll Need

  • 4 Boneless Chicken Breasts - skin removed
  • 1 cup Mayonnaise
  • 1/2 cup Parmesan Cheese (Freshly grated is good but I used Kraft Parmesan Cheese)
  • 1/4 tsp Garlic Powder
  • 2 tbs Garlic Chips
  • 1 tsp Crushed Red Pepper Flakes
  • 1/4 cup or so Cajun Bread Crumbs (I used Kroger's Cajun bread crumbs.)

How It's Done

  • Preheat the oven to 400°.
  • Wash and pat dry the chicken breasts. Set to the side.
  • In a small bowl combine the mayonnaise, parmesan cheese, garlic powder, and garlic chips until well blended.
  • Add in the bread crumbs and mix well.

  • Place chicken in a nonstick backing pan.
  • Divide the coating mix into four even portions (I cut this recipe in 1/2) and spoon onto the top of each piece of chicken. Spread the coating until the chicken is completely covered. Tip: You don't need to bother with the bottom of the chicken pieces. Just make sure the tops and sides are completely covered.
  • Place in the oven on the bottom rack and bake for 30 minutes.
  • Turn oven off after 30 minutes and let rest in the oven for 3 - 5 minutes.

Tip: For juicy chicken, set it on top of stove and let it rest for 5 minutes or so before slicing into it.

I have to admit, I get it. All the hype about this on Pinterest is absolutely true. This is without a doubt one of the best chicken dishes ever to cross these lips, and it most definitely melted in my mouth. The Cajun bread crumbs was a good call on my part and added a little bite. Next time I'm going to kick up a little more and throw in a few splashes of Louisiana Hot Sauce.

If you try this juicy, delicious recipe, make sure you come back here and let me know how you liked it. My money is on it being a regular in your house just like it'll be in mine again.Save

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