Growing up, chicken dinners were very popular in our household. My mother’s go-to chicken fix, was a very kid friendly box of Shake-n-Bake. It was simple, you shake it and pop it in the oven, and bam…crispy chicken. While her famous crispy chicken was crispy, the skin always tasted best, and the rest was mediocre, to say the least.


My kids love chicken, especially chicken nuggets.They love to bite into the crispy texture and they love the juicy, tender, meat below the surface. This chicken recipe is just that. There is an ever so crispy topping, and right underneath is a juicy cut of meat. Chicken breasts and tenders, do tend to dry out in the oven, so we did use a secret ingredient to keep this chicken super moist, and that secret ingredient in mayo.

Now I know after hearing mayo, eyebrows are raised. In this recipe, mayo is a miracle worker. It works to retain the juices in the meat and add a little extra flavor, it basically marinates the chicken while cooking along with aiding those breadcrumbs to stay put.


The original recipe calls for italian seasoned breadcrumbs, but I opted for panko breadcrumbs. They are very resilient an do not burn up easily with heat. They make the crunch so much crunchier too!

What you need:

  • 4 chicken breast halves or 3 lbs chicken tenders
  • 1/4 cup mayonnaise
  • 2 tsp grated parmesan cheese
  • 4 tbsp panko breadcrumbs
  • 1 tsp each salt and pepper
  • 1 tsp italian seasoning

Preheat oven to 425 degrees. Line baking sheet with parchment paper or grease with olive oil.  In a medium bowl, combine mayonnaise with parmesan.

In a seperate bowl, mix breadcrumbs with salt,pepper and seasoning. Place chicken on baking sheet. Spread mayo mixture evenly over chicken pieces, then sprinkle with breadcrumbs.

Bake 25 mins, or until golden brown and cooked through.



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