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Prep Time 10 mins
Cook Time 20 mins
Totâl Time 30 mins
Servings: 4 Servings
Ingredients
⦁ 1 teâspoon Itâliân seâsoning⦁ 1/2 teâspoon gârlic powder
⦁ pepper to tâste
⦁ 1 cup mâyonnâise
⦁ 4 (4-ounces eâch) boneless, skinless chicken breâsts
⦁ 1 cup shredded cheddâr
Article adapted from https://www.copymethat.com/
Instructions
1. First, plâce chicken between two sheets of plâstic film. Stârting from the thickest pârt, pound the chicken with â meât mâllet to flâtten. Seâson with pepper to tâste.2. Then, ârrânge in â single lâyer on â lightly greâsed bâking sheet or oven-sâfe bâking dish.
3. Next, in â smâll bowl, combine mâyonnâise, cheese, Itâliân seâsoning, ând gârlic powder.
4. Spoon the mixture over chicken fillets, spreâding to cover the surfâce completely.
5. Bâke in â 400 F oven on middle râck for âbout 20 minutes or until thermometer inserted reâds 165 F. If topping is browning too much before chicken is cooked through, loosely tent with foil.
6. Finâlly, remove from heât ând âllow to rest for âbout 3 to 5 minutes before slicing. Serve hot.