Melt in Your Mouth Chicken

            Yes, this is quite similar to the recipe for chicken that melts in your mouth. Of course, I have tweaked it up and changed some aspects to make it something that not only tastes better, but is also slightly healthier. My mother loved making this recipe, although she used mayonnaise. I am not and never have been a fan of mayonnaise.

So obviously, that was the first tweak I made. Two reasons that I use it are that it tenderizes the chicken. Secondly, unlike mayonnaise, it is literally undetectable as far as taste.

            Another reason this will become a favorite dish for your clan, it is taste tested and approved by the most finicky, picky eater. There is no heavy spice taste, just simple herbs and few spices.

The less the better, I say.  I would also suggest replacing the mayonnaise with Greek yogurt. This will cut down on the caloric intake.

Frequently Asked Questions:

How hard is this dish to make?

Surprise, this is one of the easiest dishes you will ever make. Again, I use very few ingredients to try and keep all the natural flavors.

Can this be made in advance?

All of the preparation work can be done in advance. You can do everything involved, except actually baking the chicken.

How do I tell when the chicken is done?

As with all meats, use the thermometer method. In the thickest part of the meat, stick a thermometer in. When it reads 165* your  chicken is done cooking. It can be removed at 160* and set on a dish, it will continue to cook more as it sits.

What ingredients do you need to make Melt in Your Mouth Chicken

4 boneless Chicken Breasts

1 cup mayonnaise or greek yogurt

1 tsp garlic powder

1 cup parmesan cheese divided

1 tsp seasoning salt

½ tsp black pepper

How to make in Melt in Your Mouth Chicken

FIRST STEP:

Cut each chicken breast into three equal pieces

Place into a bowl of milk, or buttermilk and let sit in refrigerator overnight

SECOND STEP:

Preheat the oven to 375* when ready to cook the chicken

In a small bowl, combine the mayonnaise, ½ cup parmesan and the seasonings.

Combine well

THIRD STEP:

In a 9 x 13 baking dish, place the chicken in, spacing it apart

Spread the mayonnaise mixture over each chicken breast

FOURTH STEP:

Sprinkle the tops with the remaining parmesan cheese

Bake for 40 to 45 minutes, or until a meat thermometer reads 165*

Place under the broiler to brown the cheese, slightly

Enjoy!

Place under the broiler to brown the cheese, slightly

Enjoy!

Notes:

This dish can be served with fresh, steamed vegetables, roasted potatoes or wedge potato fries. As the chicken is cooking, you will notice a build up of liquid at the bottom of the baking dish.

This can be carefully drained every so often. The liquid does not hurt the chicken, it is just the juices coming from the chicken pieces.

You could also wait until just before you place it under the broiler to give the cheese a slight brown color, to drain the liquid. The longer that the liquid is left in the pan, the more it will help steam the chicken.

Melt in Your Mouth Chicken

Melt in Your Mouth Chicken

Yield: 8
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 4 boneless Chicken Breasts
  • 1 cup mayonnaise or greek yogurt
  • 1 tsp garlic powder
  • 1 cup parmesan cheese divided
  • 1 tsp seasoning salt
  • ½ tsp black pepper

Instructions

FIRST STEP:

Cut each chicken breast into three equal pieces

Place into a bowl of milk, or buttermilk and let sit in refrigerator overnight

SECOND STEP:

Preheat the oven to 375* when ready to cook the chicken

In a small bowl, combine the mayonnaise, ½ cup parmesan and the seasonings.

Combine well

THIRD STEP:

In a 9 x 13 baking dish, place the chicken in, spacing it apart

Spread the mayonnaise mixture over each chicken breast

FOURTH STEP:

Sprinkle the tops with the remaining parmesan cheese

Bake for 40 to 45 minutes, or until a meat thermometer reads 165*

Place under the broiler to brown the cheese, slightly

Enjoy!

Notes

This dish can be served with fresh, steamed vegetables, roasted potatoes or wedge potato fries. As the chicken is cooking, you will notice a build up of liquid at the bottom of the baking dish.

This can be carefully drained every so often. The liquid does not hurt the chicken, it is just the juices coming from the chicken pieces.

You could also wait until just before you place it under the broiler to give the cheese a slight brown color, to drain the liquid.

The longer that the liquid is left in the pan, the more it will help steam the chicken.

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 24gSaturated Fat: 12gTrans Fat: 10gCarbohydrates: 240gSugar: 18gProtein: 44g