Chicken a la Mayo

Chicken a la Mayo

William Anatooskin 10

"A succulent, herb chicken dish. This chicken cooks quickly!"

Ingredients {{adjustedServings}} servings 400 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
  3. Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
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Reviews 87

  1. 125 Ratings


This came out really good. I've made it before, but it was better because I heated the dish before throwing the chicken in this time, and eliminated the soggy bottom issue. For only 2 chicken breasts, I still used 1/2 cup mayo, mixed with granulated garlic, onion, seasoned pepper and celery salt. Coated the chicken with all of it, then the cornflakes. Sprinkled with dill and lemon zest. Yummy dish, and I'd make it again... this way. Thank you.


My Grandmother made this for years! I can't believe I stumbled on this (thanks to recipe seach and and empty pantry close to grocery night). I cut my chicken into strips (chicken tenders) and add a little onion powder to the seasoning mix. I spray the bottom of the baking dish with a little Pam so nothing sticks and bake them at 350 for 30 - 35 minutes turning once during baking. These come out so tender and moist with a light crispy coating even using lite mayo.


I hate mayo! And this recipe was awesome!!!!! So juicy. I didn't have cornflakes, so I used bread crumbs, but I bet cornflakes would be good, too. I followed the recipe exactly except for the bread crumbs, and next time I will not change a thing. Yum!