Ingredients
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1/2
-
1
-
2
-
1/2
-
1/2
-
1
-
1
-
4
-
-
-
-
-
-
-
Directions
Roasted Spicy Mayonnaise Chicken Breasts, These are very simple and very delish! I usually pound the breasts to about an inch thick, so they cook evenly Depending on who is coming for dinner, I will add more seasonings to make it more spicy Before adding the mayo mixture, I season the chicken with a bit of Lawry’s salt This is adapted from Paula Deen, (actually her sons) Food Network , I was following the recipe as directed until I got to the lemon and decided to add chopped up artichoke hearts instead In the last 10 minutes of baking, I topped it with cheddar cheese The mayo left a lot of oil in the baking dish, I had to drain it halfway through cooking , the most moist chicken breasts i’ve ever roasted! i had to tweak the times and temperature a bit (400*, for 15-20 minutes) as i was working with tenders rather than halves but it turned out delciously! instead of seasoning the ‘naked’ chicken with season salt, used a pinch of garlic salt and a twist of freshly ground black pepper served with garlic parmesan rice would be lovely with a green vegetable side, as well! thank you!
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Steps
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1
Done
|
Preheat the Oven to 425 Degrees F. |
|
2
Done
|
Line a Rimmed Baking Sheet With Foil. |
|
3
Done
|
in a Small Bowl, Whisk Together the Mayonnaise, Lemon Zest, Paprika, Celery Seeds, Salt, Pepper, and Cayenne. |
|
4
Done
|
Arrange the Chicken on the Prepared Baking Sheet. |
|
5
Done
|
Slather the Mayonnaise Mixture Over the Chicken. |
|
6
Done
|
Bake Until the Juices Run Clear When the Chicken Is Pricked With a Fork, About 20 to 25 Minutes. |
|
7
Done
|
Transfer the Chicken to a Serving Platter and Serve Hot. |
