Italian Baked Chicken

Italian Style Baked Crispy Chicken Breasts

2 tablespoons olive oil, divided

1 cup Hellman’s Mayonnaise

2 cloves garlic, finely chopped

1 tablespoon finely chopped fresh rosemary

2 teaspoons grated lemon peel

2 tablespoons lemon juice

½ cup panko bread crumbs

¼ cup finely chopped almonds

¼ cup grated Romano or Parmesan cheese

4 (5 ounce) boneless, skinless chicken breasts

1. Preheat oven to 375 degrees. Grease baking pan with 1 tablespoon oil

2. Combine mayonnaise, garlic, rosemary and lemon peel in small bowl. Remove ½ cup; reserve. Stir lemon juice into remaining mixture; refrigerate.

3. Combine bread crumbs, almonds and cheese in small bowl, season, if desired with salt and black pepper.

4. Season chicken, if desired, with salt and pepper. I like to flatten the chicken to about ½ inch thick. Arrange chicken in prepared baking pan.

5. Brush one side with reserved mayonnaise mixture, then evenly top with bread crumb mixture, drizzle with remaining 1 tablespoon olive oil.

6. Bake 25 minutes (sometimes more) or until chicken is thoroughly cooked.

7. Serve with refrigerated mayonnaise mixture.