Instructions

• Preheat oven to 375°F (190°C). Spray a baking dish, just large enough to hold the chicken, with non-stick spray.
• Trim excess fat from the 4 large boneless, skinless chicken breasts. Cut any very large breasts in half crosswise if desired to make even portions.
• Place one chicken breast at a time inside a small zip-top bag and, using a meat mallet or heavy pan, gently pound to an even thickness of about 1/2 inch. Do not over-pound or the chicken will begin to shred. Remove the chicken from the bag.
• Make several small shallow crosswise slits across the top of each chicken breast, being careful not to cut all the way through.
• In a medium bowl, combine 3/4 cup mayo, 6 T coarsely-grated Parmesan, 3/4 tsp. poultry seasoning, 3/4 tsp. garlic powder, and fresh-ground black pepper to taste. Stir until evenly mixed.
• Arrange the pounded chicken breasts in the prepared baking dish. Use a rubber spatula or spoon to spread the mayo–Parmesan mixture evenly over the top of each breast, covering the entire surface and pressing some of the mixture into the slits.
• Bake uncovered for 35–40 minutes, until the coating is nicely browned and the chicken is cooked through (internal temperature 165°F/74°C) or the meat is firm and juices run clear.
• Remove the dish from the oven and let the chicken rest for about 5 minutes. Some liquid and congealed cheese may collect in the bottom of the dish—transfer the chicken to a serving platter, leaving the liquid behind if you prefer.
• Serve hot.