Ingredients:

  • 4 (6-oz) chicken breasts, pounded to 1/2-inch thickness
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 0.25 cup Full-fat mayonnaise
  • 1 tbsp Dijon mustard
  • 2 cloves Garlic, minced into a paste
  • 0.5 cup Panko breadcrumbs
  • 0.5 cup Parmesan cheese, finely grated
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1 tbsp Extra virgin olive oil

Instructions:

  1. Preheat oven. Set your oven to 400°F (200°C). Note: High heat is necessary to crisp the cheese before the meat overcooks.
  2. Pound the 4 (6 oz) chicken breasts to a uniform 1/2 inch thickness using a meat mallet or a heavy rolling pin.
  3. Sprinkle the 0.5 tsp Kosher salt and 0.25 tsp Cracked black pepper over both sides of the meat.
  4. In a small bowl, whisk together 0.25 cup Full fat mayonnaise, 1 tbsp Dijon mustard, and 2 cloves minced garlic.
  5. Combine 0.5 cup Panko, 0.5 cup Parmesan, 1 tsp Smoked paprika, and 1 tsp Dried oregano in a shallow dish. Drizzle in 1 tbsp olive oil and toss until it looks like wet sand.
  6. Brush a thin, even layer of the mayo mixture over the top and sides of each breast.
  7. Press the coated side firmly into the panko mix until a thick layer adheres.
  8. Place on a parchment lined sheet pan.
  9. Cook for 15 minutes until the crust is golden and crackling.
  10. Let it sit for 3 minutes before serving to let the proteins relax.