I adapted this recipe from My Kitchen Escapes 🙂 and it’s fabulous.

This meal took me 25 minutes from prep to table and it was so delicious I didn’t want to stop eating it.  Seriously, I had 4 servings.

If you need a quick week night meal with minimal clean up this recipe is where it’s at!!

Here is what you need: 

1. 3 boneless chicken breasts (or how ever many people you are making this for)
2. 1 Cup of Mayo (I use “Real Mayo” because I don’t believe in fat free etc.  Usually fat free means added chemicals or sugar.  REAL MAYO has only a couple simple ingredients.  I chose calories over chemicals 100% of the time)
3. 1/2 C of Shredded Parmesan Cheese
4. 1/2 TBS Salt, Pepper, and a mixed cheese spice I got from Brady ST in WI
5. 1/2 – 1 TBS of Garlic powder (depending on how much you like garlic :))
6. a little extra parm to top off the chicken

DISCLAIMER : if you are making MORE than 3 pieces of chicken DOUBLE the mayo, cheese, spice mixture 🙂 

I got this REAL MAYO at Costco.  2 jars for $4.99!! SO CHEAP AND SO YUMMY

Here is what you do:

1. Preheat oven to 375
2. In a bowl mix: mayo + cheese + spices
3. Place chicken in a pan and spread the mayo, cheese, spices blend on top of all the chicken
   1. Disclaimer: I only used 3 pieces of chicken with the ABOVE amounts of ingredients so I would double the mayo, cheese and spices for 6 pieces of chicken)
4. Bake for 25-30 minutes
5. During this time make your fav green veg. We made broccoli & a salad!!
6. When chicken is done allow it to cool.

Another alteration of this recipe would be to double or triple the Mayo + Cheese + Spices amount and serve over rice.  The mayo melts and turns into this fabulous cream sauce (probably because I used “Real Mayo” instead of fake food).  Next time I make this I’m going to triple the mayo + cheese + spices and serve over brown rice or brown rice noodles!

This meal is so fast, so good, and packed with protein and good fats (if you buy the Real Mayo) I cannot say the same for other types of mayo or greek yogurt 🙂

I hope you ENJOY

Love,

Jen