Melt in Your Mouth Chicken

Chicken breast recipes don’t come much simpler than this one, and it is so good. This chicken literally melts in the mouth. It’s flavored with parmesan cheese, garlic and seasoning salt, along with some mayonnaise.

Back to this delicious chicken – if you have time, it’s well worth soaking the chicken in milk overnight or at least for a few hours to lock in moisture.

For the best results, always use freshly grated parmesan. It’s easy to grate your own if you keep a block in the refrigerator. Once you’re left with just the “heel” of the cheese, don’t throw it out. This part of the rind can be added to Italian soups. Although you discard it before serving the soup, it adds incredible flavor.

The next best thing is the shredded parmesan you get in a package. Just don’t use the box of powdered parmesan – that doesn’t taste good and this moist chicken breast recipe deserves better.

Why You’ll Love the Recipe:

Nobody ever turns down juicy, moist chicken, and this recipe shows you how to make sure it comes out perfectly juicy and delicious. It’s so easy to get moist, succulent chicken every time once you know how to prepare it.

How to Serve It:

This tasty chicken pairs with any sides you want. Serve it hot with mashed potatoes, fries or onion rings, along with peas, carrots, corn on the cob, or any vegetables you like.

Ingredients:

• Parmesan cheese grated
• Chicken breasts
• Seasoning salt
• Mayonnaise
• Black pepper
• Garlic powder

How to make Melt in Your Mouth Chicken:

Cut the chicken breasts into thirds, and then soak in a bowl of milk overnight.

Heat the oven to 375 degrees.

Mix together the Parmesan cheese, mayonnaise, seasoning salt, garlic powder and pepper. Stir to combine.

Remove the chicken from the milk, and place it into a 9×13 baking dish.

Spread the mayonnaise mixture over the chicken.

Sprinkle with additional parmesan cheese and bake for 40-45 minutes.

Broil the chicken on high until browned on top.

This juicy chicken recipe is easy to prepare and it always comes out moist and delicious. Soaking it in milk before cooking it locks in all the wonderful juices.

Can You Make It Ahead?

Although this chicken is best served as soon as it’s cooked, you can always soak it up to a day ahead in milk to lock in the juices. So, for that reason, some forward planning is recommended.

Storage Instructions:

Leftovers will keep for a few days in the refrigerator and can be reheated in the microwave or oven.

Variations and Substitutions:

Either regular milk or buttermilk will be fine to soak the chicken. Not only does this add a subtle tang but it also keeps the chicken breast moist.