Chicken Ala Mayo Recipes

SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
• Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN ALA MAYO

Steps:

• Preheat oven to 400 degrees F.
• Place each half chicken breast between 2 layers of wax paper and using a mallet, lightly pound the chicken until about 1/4 inch thickness.
• In a medium size mixing bowl, whisk together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice.
• In another bowl, mix together skim milk powder and corn flakes.
• Dip chicken breasts into mayonnaise mixture (let excess drip off).
• Dip into corn flakes mixture and coat well.
• Place on a lightly greased baking pan.
• Bake in preheated 400 F oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
• Serve immediately.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

MAYO-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
• Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
• Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.

MAYO-MARINATED CHICKEN WITH CHIMICHURRI

Steps:

• Season chicken cutlets on both sides with salt and pepper and set aside.
• Whisk together mayonnaise and 1/4 cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken cutlets to the mixture and turn to coat. Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours.
• To cook on the grill: Heat a gas or charcoal grill over high heat for 10 minutes. Cook chicken cutlets directly over high heat, turning and flipping occasionally, until just cooked through and lightly charred all over, about 4 to 5 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
• To cook in a skillet: Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Add chicken cutlets in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.