Easy! I mixed some dried basil, oregano, and garlic powder into the mayo/cheese mixture before cooking. Then I put marinara and mozzarella on after 20 minutes just until cheese melted to make Chicken Parmigiana. This was tasty and melted in the mouth; tender and juicy. Hubby raved about it. Definitely a recipe to use again and again, with or without the sauce and mozzarella!
I was looking for a recipe to recreate Longhorn Steakhouse's Parmesan Crusted Chicken and tried this but I must say, this recipe may be BETTER than Longhorn! Adding this to my favorites for sure! Thank you for sharing!
It isn't mind blowing, but it is easy. I did it twice, the second time pounding the chicken down a bit, which made the twenty min cook time perfect. You DON'T need a thick layer of mayo parmesean, and I actually cut the mayo down by half. Next time i think I'm going to use 3 tbsp of parm. too.
The chicken came out very moist. I used Kraft mayo with olive oil and grated Parmesan, next time I'll use a combination of freshly grated Parmesan and Asiago cheeses. The topping is a little thicker than I anticipated, but still very good.