Puffy Chicken

This is almost embarrassingly easy, delicious and beautiful enough to serve to guests.  We like to serve it with a nice salad of greens, in season fruit and sunflower seeds drizzled with a balsamic or fruity vinaigrette.  It's more of a method than a recipe, but I believe you will love it if you give it a try.

1 boneless, skinless chicken breast per serving, seasoned with whatever you are in the mood for-  there are so many good seasoning blends including copycats and myo seasoning blends that you can customize to your exact preferences I'm sure you'll find one (or several) you adore.
Grated cheese of choice-  2-3 Tbsp per serving - our fave is Parmesan or a Parm, Romano & Peccorino blend but really anything works-  Swiss, cheddar, Colby jack, etc.
Enough mayo (use a good quality or make your own mayonnaise), greek yogurt or combo of both to make a gloppy paste- the amount varies with the type of cheese you are using
*Optional- 1 Tbsp bread crumbs, panko or crushed french fried onions, if desired-  we usually don't bother but it adds a little something if you choose to.

Preheat oven to 375 degrees.

Lay chicken breasts in a baking dish (you can flatten a bit first if you want them to be a uniform size but don't pound them to death) and sprinkle with seasoning of choice.

Mix cheese, mayo and crumbs if using in a bowl then spread over the chicken.

Bake for 20 - 30 minutes, depending on how large the breasts are,  or until chicken is cooked through and juices run clear.  

You will have a beautiful, puffy, golden brown topping that is amazingly delish despite its simplicity.



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