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By: Kristi Goode


· 4 -6 ounce boneless skinless chicken breasts, preferably organic

· kosher salt, Diamond Crystal Kosher, if using Morton's or table salt use half

· 3/4 teaspoon garlic powder

· 1/2 teaspoon dried parsley

· 1/2 teaspoon paprika

· 1 1/2 tablespoons mayonnaise

· 1/3 cup seasoned Panko Breadcrumbs, OR gluten free panko

· 2 tablespoons shredded Parmesan cheese

· 1 lemon, cut into wedges for serving


o Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.

o Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)

o Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.

o Remove from water, pat dry with paper towels and discard the water.

o Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.

o In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.

o Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.

o Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.

o While the chicken bakes, slice lemon into wedges and serve with chicken.

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