It’s Better than Best
So, the main point of this cooking blog is that I use fresh ingredients, mostly everything made from scratch. And yet – and yet, I use store-bought mayonnaise. Why? Because I really like the way it tastes. My mother made homemade mayonnaise once, and I didn’t like it because it tasted flat. I have been told that homemade is better, but, for now, I’m sticking with Best Foods.
Can I tell the difference between mayonnaises? Yes, I can. A friend of mine who thought that was impossible took my regular jar, filled it with another brand, and put it back in my refrigerator. The second it hit my tongue, I could tell it wasn’t the same.
I’m not the only one, either. When the Northridge earthquake happened, I was working at Dean Witter in Beverly Hills, and one of the brokers came to me and said he was moving back to Chicago because his wife said that even though the quake was frightening, not having Hellman’s was enough to make her hate California. I told him to tell her that it was Hellman’s in the East and Best Foods in the West – they stayed, and as far as I know, they are still living in the land of bovine foot massages.
Better Best Foods Parmesan Chicken
I have seen the recipe for Parmesan Crusted Chicken for years, and today, when I was running out of time, and hungry, I decided to try it. Of course, I have to change it to make Best Better.
Recipe: Better Best Foods Parmesan Chicken
Summary: This is an easy dish that is impressive enough for company.
- 4 Chicken breast skinless
- 1/4 cup Best Foods Mayonnaise
- 1/4 cup Parmesan
- 1 teaspoon Paprika
- 1/2 teaspoon Garlic powder
- 1 teaspoon Sesame Seeds
- 1/4 cup Panko breadcrumbs
- Have ready a baking sheet covered with foil. Preheat oven to 450.
- Mix the mayonnaise, Parmesan, paprika, garlic powder and sesame seeds together in small bowl. Set aside.
- Put the breasts on the baking sheet. Put a large tablespoon of the mayonnaise mixture on each breast. Use a small spatula to spread the mixture all over the chicken, using all of what is left in the bowl.
- Sprinkle Panko bread crumbs over the breasts.
- Bake uncovered for about 20 minutes, or until the top is nicely browned.
This recipe is so easy and is impressive enough for company. A real keeper if you really don’t want to cook.
Feel free to omit anything except the Parmesan.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Fat: 7 grams
Protein: 22 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Want the Original?
You can find the original recipe at Best Foods web site. Enjoy!