Parmesan Crusted Chicken (Hellman's recipe)

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I use chicken cutlets that I buy at Gelson's - the thin ones - or you can just butterfly a normal boneless breast and that will yield 2.
You can definitely use normal boneless breasts, just increase your cooking time by at least 10 minutes (original cooking time for thin cutlets is 20 minutes, so for thick boneless breasts cook them at least 30 minutes, or until they are no longer pink inside/fully cooked).
I use light mayo and it comes out fabulous every time.
Many of you have said you've experimented by using yogurt (Greek, plain, 0%, or light), and/or sour cream (regular or light) in place of the mayo and had great results. If you choose to substitute, especially with 0% Greek yogurt, consider adding some fresh squeezed lemon juice, garlic powder, and some extra salt and pepper to the mix to amp up the flavor

Ingredients

• Ingredients:
• 1/2 cup Hellmann's or Best Food's Real Mayonnaise
• 1/4 cup shredded Parmesan cheese
• 4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total weight or about 5 ounces per breast
• 4 teaspoons Italian seasoned dry bread crumbs

Details

Preparation time 5mins
Cooking time 25mins
Adapted from theenchantedcook.com

Preparation

Step 1

Place mayo and cheese in a small bowl and mix.
Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.
Next evenly sprinkle bread crumbs atop each.
Place in oven and bake for 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 cracked pepper and sea salt, if desired.