Ingredients
- 4 boneless, skinless chicken breasts, sliced into strips (we sliced each breast into three strips)
- 2 T and 2 tsp mayo
- 1 cup Parmesan cheese, grated very fine (a 12oz block of Parmesan will be about 1 cup)
- 1/2 tsp Paprika
- 1/8 tsp pepper
- 1/2 tsp salt
Instructions
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"Helvetica Neue", Helvetica, Tahoma, "Sans Serif", Sans; font-size: 14px; letter-spacing: 0.5px; list-style-position: inside !important; list-style-type: none !important; margin: 0px !important; padding: 0px !important;">Preheat oven to 425. Cut your Parmesan (about 12oz worth) into 1" chunks and run through your food processor until very finely ground. You could also grate the cheese - just remember that you are looking for the tiniest flakes possible. In a bowl, mix together the Parmesan, paprika, salt, and pepper. (Alternately, you could also toss these ingredients into a gallon-size Ziplock bag.) Place your chicken in a separate bowl. Add the mayo and toss until the chicken is covered evenly in mayonnaise. It should all have a light coating. Add one piece at a time to the Parmesan mixture and coat thoroughly (if your Parmesan is in a bag, add one piece at a time and shake until covered). Cover a large shallow pan (we used a cookie sheet with edges) with foil and add the pieces so they do not touch. Bake 20-25 minutes in a preheated 425 degree oven until golden brown and tender. Every oven is different - start checking to see if they're done around 20 minutes.
https://www.carrieelle.com/21-day-fix-crispy-parmesan-chicken/
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