Arturo’s Baked Chicken

Now that the temps are starting – slowly – to come down, I’m thinking more about warm food. The toaster oven is a perfect place to cook up these golden brown, moist chicken breasts with just a bit of crunchy crust without getting a ‘bready’ feel. If you have a 2 level oven, bake a dessert at the same time.

Arturo’s Baked Chicken

  • 2/3  c mayonnaise
  • 1/4 c freshly grated Parmesan cheese
  • 1/2 c seasoned bread crumbs, finely crushed
  • 1-1/2 tsp. seasoning salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. granulated garlic or garlic powder
  • 1/2 tsp. Coleman’s mustard
  • 1/2 tsp. soy sauce
  • 4 skinless, boneless chicken breasts

Preheat oven to 375. Spray a baking dish large enough to hold the chicken in a single layer.

In a medium sized bowl, mix all ingredients except chicken until blended. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish. Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.

Serves 4.

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