Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup high-quality mayonnaise
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, finely minced
  • 1/2 tsp smoked paprika
  • 3/4 cup Panko breadcrumbs
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the thickest part of the breast until the entire piece is a uniform 1/2-inch thick. Season both sides with salt and pepper.
  2. In a shallow bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, and smoked paprika until smooth.
  3. In a second shallow bowl, combine the Panko breadcrumbs, grated Parmesan, Italian seasoning, and olive oil. Use your fingers to toss the breadcrumb mixture until the oil is evenly distributed.
  4. Pat each chicken breast completely dry with paper towels. Coat the chicken thoroughly in the mayonnaise mixture, then press firmly into the Parmesan-Panko mix, ensuring an even coating on all sides.
  5. Preheat oven to 400°F (200°C). Place the chicken on a wire rack set over a rimmed baking sheet. Bake for 20 minutes until the crust is deep golden-brown and the internal temperature reaches 165°F.