Chicken Cutlets with Parmesan and Garlic

Baked Garlic Parmesan Chicken is one of those everyone-should-know-how-to-make recipes. It's easy and comes together quickly. In fact, it's hard to mess up.

½ cup Hellmann's mayonnaise
½ cup Parmesan cheese, freshly shredded
4 chicken breast cutlets, boneless, skinless
4-5 tsp. Italian seasoned dry breadcrumbs
½ tsp. garlic powder
1 pinch sea salt
½ tsp. lemon pepper

Garnish:
freshly chopped parsley

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a small bowl combine mayonnaise, garlic powder and Parmesan cheese.

Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy).

Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.

Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.

Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy.

You can also finish them off under the broiler for a minute or two to get them extra browned on top. 

Season with a dash of fresh parsley, if desired.

Makes 4 servings.