Mayo Parm Chicken Bake

 

 

 

 

 

 

 

Moist and juicy chicken baked under a layer of Swiss and lots of Parmesan and Romano cheese.  Oh my goodness this is good.  You can use chicken breasts or chicken tenders as I did in the photos.  I find that I can make my whole meal in only 20 minutes or so when I go for the chicken tenders.  Chicken breasts unless pounded thinner will take an hour to bake.

Mayo Parm Chicken Bake

4 Boneless Skinless Chicken breasts (or use thinner tenders)

4-6 slices Swiss cheese

1/2 cup mayonnaise

1/2 cup sour cream

3/4 cup grated Parmesan cheese, Divided

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

Preheat oven to 375 and line a pan with foil to make clean up easier.  Spray the foil lightly with non-stick spray. Lay chicken

on pan so that it is touching and pat dry with a paper towel.

Add sliced cheese on top of chicken breasts. You can overlap cheese.

 

In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.

  

Bake for 1 hour for thicker chicken breast and less time for thinner.  Chicken is done when temperature reaches 165 degrees. 

Remove from oven and allow to rest for 5 minutes before serving.  Enjoy!

 

 

 

 

 

 

 

 

 

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