Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup mayonnaise
  • 3/4 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Place chicken fillets between two sheets of parchment paper and use a meat mallet to pound them to a uniform 1/2 inch thickness. Season both sides with salt and pepper.
  2. In a medium bowl, whisk together mayonnaise, grated Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, and dried oregano until a thick paste forms.
  3. Using a spatula or hands, spread a generous layer of the Parmesan mixture over the top and sides of each chicken fillet, pressing firmly to adhere.
  4. Place the coated chicken on a wire cooling rack set over a rimmed baking sheet.
  5. Bake at 400°F (200°C) for 20–25 minutes, or until the crust is deep golden mahogany and the internal temperature reaches 165°F (74°C).
  6. Remove from the oven and let the chicken rest for 5 minutes before serving to lock in juices.