(This is a variation on Hellman's Parmesan Crusted Chicken.)
3 boneless chicken breasts, split in half
1/2 cup light mayonnaise
1/4 cup parmesan cheese
zest of 1 lemon
6 tsps spreadable jalapeno Greek yogurt dip
You will definitely want to line your baking sheet with parchment paper for this one.
After you split the chicken breasts,
spread 1 tsp of jalapeno dip on each piece.
Next mix together mayo, parmesan, and lemon zest and spread on top of the dip. Sprinkle lemon pepper over all.
You can make this several hours ahead of time and keep it in the fridge until ready to use.
Bake in a 425F oven for 20 minutes.
Very moist and tasty, but oh what a mess in the pan!
I'm really glad I used parchment!
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!