Poulet tendre et savoureux fondant en bouche

Ingrédients

• 1.5 lb chicken breasts, trimmed
• 0.5 tsp kosher salt
• 0.25 tsp cracked black pepper
• 0.5 cup mayonnaise
• 0.5 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp seasoned salt
• 0.5 tsp onion powder

Préparation

1. 1

   Pat the chicken breasts completely dry with paper towels to ensure the coating adheres properly.

2. 2

   Place the dried chicken breasts into a 9x13 inch baking dish without crowding them. Season both sides with kosher salt and cracked black pepper.

3. 3

   In a small mixing bowl, whisk together the mayonnaise, grated Parmesan cheese, garlic powder, onion powder, and seasoned salt until it reaches a thick, pasty consistency.

4. 4

   Divide the mixture evenly among the chicken breasts and spread it over the top of each piece to create a protective barrier.

5. 5

   Bake for 30–35 minutes. Use a meat thermometer to check for an internal temperature of 165°F (74°C), keeping in mind carry-over heat.