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So excited to share this easy and delicious “dinner irl” with you today!
If you are a regular reader here you know that I am a big fan of PAM®. It is my go-to when prepping pans for baking and cooking, and has been for decades. So I was more than ready for the challenge of creating a recipe using PAM Spray Pump Avocado Oil – and since it is the new year, one that’s on the healthier side too.
While I’m no stranger to indulgent cooking and baking (*cough* Milky Way brownies *cough*), I also know that it’s not essential to add a ton of extra calories to create delicious meals. PAM Spray Pump lets you control how much you use, and is simply the best for superior non-stick cooking. And I love that the spray pump contains no artificial colors, flavors or preservatives, and is aerosol/propellant-free.
But my favorite feature? The transparent bottle – so that I know when the product is almost out. I picked mine up at Walmart – where you can see a demo of the product and grab an awesome bag!
Now let’s get to that recipe:
You can even see just by looking at this dish how crispy the chicken is. But even better is how flavorful, thanks to a coating of mayo, mustard and shredded parmesan.
Spraying your baking sheet with PAM means that the cutlets can bake in the oven without sticking – or messy frying. And I’ve learned that to get ingredients to bake up with crispy, caramelized edges it’s actually better NOT to line your baking sheets with parchment. The direct contact with the metal results in superior browning, and – because parchment inhibits evaporation – drier and crispier edges (yes, please!).
This is a very versatile recipe, so add or adjust the ingredients as you like, and swap out the panko for your choice of breadcrumbs (regular or gluten-free).
How do you “sneak healthy” into your day-to-day cooking without it feeling like deprivation?
1 1/2 – 2 pounds boneless skinless chicken breasts
1/2 cup mayonnaise
1/4 cup shredded parmesan
1 (generous) tablespoon dijon mustard
1 – 2 cups panko
Pre-heat your oven to 425 degrees; spray a baking sheet with PAM Spray Pump Avocado Oil. Butterfly the breasts by slicing them through the middle, creating 2 equal pieces. Season with salt and pepper.
In a small bowl mix the mayonnaise, parmesan and mustard. Place the panko in a pie or other shallow plate.
Coat both sides of the breasts with the mayo-parm-mustard mixture, followed by the panko. Place on your prepared baking sheet and bake for 20 – 25 minutes or till chicken is cooked through and golden brown. Serve with broccoli and rice.
This delicious recipe brought to you by Sheri Silver