Italian-Style Baked Crispy Chicken Breasts

Italian-Style Baked Crispy Chicken Breasts

Hellmann's(R) or Best Foods(R) Real Mayonnaise 0

"A Bobby Flay Recipe"

Ingredients 45 m {{adjustedServings}} servings 744 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 744 kcal
  • 37%
  • Fat:
  • 62.4 g
  • 96%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F. Grease 11 x 7-inch baking dish with 1 tablespoon olive oil; set aside.
  2. Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, garlic, rosemary and lemon peel in small bowl. Remove 1/2 cup; reserve. Stir lemon juice into remaining mixture; refrigerate.
  3. Combine bread crumbs, almonds and cheese in small bowl. Season, if desired, with salt and black pepper.
  4. Season chicken, if desired, with salt and pepper. Arrange chicken in prepared baking pan. Brush one side chicken with reserved mayonnaise mixture, then evenly top with bread crumb mixture. Drizzle with remaining 1 tablespoon olive oil. Bake 25 minutes or until chicken is thoroughly cooked. Serve with refrigerated mayonnaise mixture.
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Reviews 52

  1. 69 Ratings


Fun to make, and a real pleasure to eat. Immensely flavorful! I prepared this exactly as written, only adding chopped fresh parsley to the crumb mixture for color, which really made a difference. I didn't bother to serve this with the extra mayo mixture. Every flavor was evident, yet understated - the rosemary, lemon, garlic - all there. The crumb coating was light, crispy and attractive. The baking time was right on - the chicken was so tender it cut with just my fork - literally. Excellent recipe. I served this with "Tony's Summer Pasta" and a tossed green salad with "Creamy Italian Dressing II," both recipes also from this site.


I made this last night, and loved it! I didn't have all the ingredients, so I made do with the following substitutions: dried rosemary, pecans, regular breadcrumbs, and myzithra cheese. With these proportions, I had a lot of the mayo mix leftover and the lemon flavor was very strong. I liked that, but you could reduce the lemon and lemon peel for a more subtle taste.


This chicken is absolutely perfect! We loved it. So incredibly tender and flavorful. The lemon and rosemary with the Parmesan and Almonds goes together so well and the light crunchy topping is perfect. I followed naples34102 and added fresh parsley to the bread crumb topping and it really does make a big difference in appearance. I must have read a little to fast and added the lemon juice to all of the mayo mixture. This wasn't a problem because I wasn't going to reserve any of the mayo mixture and servie it on the side anyway and I think the lemon juice, added to the mixture before baking, added more fresh flavor. I seasoned the chicken with salt and pepper very well before brushing on the mayo mixture. Again, following naples34102 (I always keep an eye on what this incredible chef is up to and use her menus alot! :) I served this with Tony's Summer Pasta (from this site). This is one of our favorite meals that I have prepared recently.