Ingredients:

  • 4 (6-oz) boneless skinless chicken breasts
  • 0.5 tsp Kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 cup Panko breadcrumbs
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Use a mallet to pound them to a uniform 1.5 cm thickness.
  2. Season the base. Sprinkle both sides of the chicken with 0.5 tsp salt and 0.25 tsp pepper.
  3. In a small bowl, whisk together 0.5 cup mayo, 2 minced garlic cloves, 1 tsp Italian seasoning, and 0.5 tsp smoked paprika. Brush a thick, even layer of the mayo mixture over the top and sides of each chicken breast.
  4. In a separate shallow dish, toss 0.75 cup grated Parmesan with 0.5 cup Panko breadcrumbs.
  5. Press the crust. Dredge the mayo coated side into the panko parmesan mix. Press firmly until the crumbs are embedded.
  6. Place chicken on a parchment lined tray or a wire rack. Bake at 200°C (400°F) for 15 minutes until the crust is golden and crackling.
  7. Ensure the internal temperature hits 74°C (165°F).
  8. Rest and garnish. Let the meat sit for 3 minutes before sprinkling with 1 tbsp fresh parsley and serving.