Pechuga de pollo al horno con ajo y parmesano

Ingredientes

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup mayonnaise (full-fat)
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (finely grated)
• 1/2 cup panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Preparación

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.

2. 2

   Place one chicken breast on a cutting board and hold it flat with your palm. Using a sharp knife, carefully slice it horizontally through the middle to create two even, thin cutlets. Repeat with the second breast. Pat all pieces dry with paper towels.

3. 3

   In a small bowl, combine the mayonnaise, minced garlic, and half of the grated Parmesan cheese. Stir until it forms a smooth, thick paste.

4. 4

   In a separate shallow dish, mix the panko breadcrumbs, the remaining Parmesan, Italian seasoning, salt, and pepper.

5. 5

   Spread a thin, even layer of the mayonnaise mixture over both sides of each chicken cutlet. Immediately press the chicken into the panko mixture, coating both sides thoroughly. Shake off any excess.

6. 6

   Place the coated cutlets on the prepared baking sheet, leaving space between each one.

7. 7

   Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Do not flip the chicken during baking.

8. 8

   Let the chicken rest on the baking sheet for 5 minutes before serving.

9. 9

   Sprinkle with fresh chopped parsley and serve immediately.