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Every person enjoys the suggestion of sitting down to a scrumptious home-cooked dish, however with today's active schedules, it can be harder than ever to discover the time to put one with each other. Fortunately, help is around, the Parmesan Crusted Chicken recipe and recommendations in this write-up will help you created well balanced meals for your household in a surprisingly, short time.

Prepare mayo.
Prepare Parmesan cheese (grated).
Use Italian Seasoning.
Use Oregano.
Use Garlic Salt.
Prepare Chicken Breast (boneless/skinless).
Use Italian Bread Crumbs.

Serve it with cauliflower mash with browned butter for the ultimate low-carb meal! This Copycat version of Longhorn's famous Parmesan Crusted Chicken tastes just like the restaurant! From the flavorful marinade, to the creamy, crunchy Parmesan Crust. Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try! (He pretty much invented boneless chicken breasts, and before chicken nuggets were a thing, he "Frico" is a fun way of saying "Parmesan-crusted," an excellent treatment for boneless chicken.

Preheat oven to 450°.
Combine Mayo, Parmesan Cheese, Italian Seasoning, Oregano & Garlic Salt in a medium bowl..
Arrange Chicken on Baking Sheet.
Evenly top each piece of chicken with mayo mixture..
Sprinkle each piece with about 1/2-1 tablespoon of bread crumbs..
Bake until chicken is cooked about 25 minutes..
To cook faster you can cut the chicken into thin slices or use tenderloins..

This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy. Add this chicken idea to your. Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top. Boil the pasta according to the package directions, drain, then toss with olive oil.

Since you have read Parmesan Crusted Chicken recipe, it is the moment for you to head to the kitchen and prepare some wonderful food! Remember, food preparation is not a skill that can be one hundred percent right in the beginning. Practice is needed for you to grasp the art of food preparation.

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