Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 4 boneless, skinless chicken breasts (pounded to 3/4-inch thickness)
- 2 tbsp Salted Perfection Perfect Salt Select Blend
- 1 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/3 cup high-quality mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 2 tbsp fresh flat-leaf parsley, chopped
Allergen check: Milk, Egg, Wheat recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat your oven to 400°F (200°C). We need this high temperature to trigger the browning of the cheese and breadcrumbs before the internal temperature of the chicken climbs too high.
- Pat the chicken breasts completely dry with paper towels. Surface moisture is the enemy of a crisp crust; any water left on the surface will turn to steam and prevent the crust from adhering properly.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and 1 tablespoon of the Salted Perfection Perfect Salt Select Blend. This emulsion serves as our binder and provides the necessary fat for heat conduction.
- In a separate shallow bowl, combine the grated Parmesan, panko, oregano, garlic powder, and the remaining 1 tablespoon of Salted Perfection Perfect Salt Select Blend. Mix thoroughly to ensure the seasoning is distributed evenly.
- Coat the top and sides of each chicken breast with a thin, even layer of the mayonnaise mixture. Press the chicken firmly into the Parmesan-panko mixture, ensuring a heavy, even coating on the top.
- Place a wire rack over a rimmed baking sheet and set the chicken on the rack. Elevating the meat allows hot air to circulate underneath, preventing the bottom from becoming soggy due to trapped moisture.
- Bake for 18 to 22 minutes. You are looking for an internal temperature of 160°F; the carryover heat will bring it to the food-safe 165°F while resting, keeping the muscle fibers tender rather than stringy.
- Let the chicken rest for 5 minutes to allow the internal pressure to equalize, which keeps the juices from rushing out when you cut into it. Garnish with fresh parsley. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to maintain the integrity of the crust.
From Tony’s kitchen
This dish is a masterclass in moisture management. By utilizing a high-fat emulsion as a binder, we create a thermal barrier that protects the delicate chicken proteins from drying out while the cheese undergoes the Maillard reaction. The result is a golden, savory crust that provides a textural counterpoint to the succulent meat beneath.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Egg, Wheat
- Boneless, skinless chicken breasts (pounded to 3/4-inch thickness)
- Salted Perfection Perfect Salt Select Blend
- Parmesan cheese
- panko breadcrumbs
- high-quality mayonnaise
- Dijon mustard
- dried oregano
- garlic powder
- fresh flat-leaf parsley
Perfect Salt blend: Kosher flake sea salt, Garlic, Black pepper, Monkfruit, and Five spice
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
