Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 cup Panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup heavy cream
  • 1/4 cup extra Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place chicken breasts between plastic wrap and pound to an even 3/4-inch thickness using a meat mallet.
  2. Preheat oven to 400°F (200°C) and set an oven-safe wire rack over a large rimmed baking sheet.
  3. In a shallow bowl, whisk together the mayonnaise, Dijon mustard, and 2 cloves of minced garlic.
  4. In a separate shallow bowl, combine Panko breadcrumbs, 1 cup of Parmesan cheese, smoked paprika, oregano, and black pepper.
  5. Dredge each chicken breast first in the mayonnaise mixture, then press firmly into the breadcrumb mixture until fully coated.
  6. Place chicken on the wire rack and bake for 15-18 minutes, finishing under the broiler for 60 seconds until mahogany-colored.
  7. While chicken bakes, simmer heavy cream, 1/4 cup Parmesan, and a pinch of garlic powder in a small saucepan until thickened. Stir in parsley and serve over chicken.