A few years ago, I found a Hellmann’s mayonnaise recipe online that looked really good. I’m glad I gave it a try because it has become one of my family’s favorite meals. I’ve tweaked it a little, and of course, I now use my easy homemade mayonnaise. This is a meal that doesn’t require much prep work (besides making homemade mayo ahead of time), and it comes together in literally 10 minutes, and bakes for about 20 minutes. This is a great 30-minute meal!
I always change up the recipes I find to make them “better,” in my opinion – and also healthier. As Ernie always jokingly asks, “Do you ever follow a recipe?” Nope. Not really. 😛
Therefore, this main dish is gluten-free, very low-carb, and includes good fats from the almond flour and homemade mayo. If you’ve never made your own mayo before, I beg you to give it a try. I never even liked mayo before I tried homemade, and now I lick the sides of the food processor! By the way, it only takes about 10 minutes. Instead of breadcrumbs, we now use almond flour for the “crust.” Want to make your own almond flour? It’s sooooo easy! Check it out here on one of my Facebook posts (I’ll be making a blog post about this later)…
Preheat the oven to 425°F. Yep, that’s pretty hot!
Slice your whole chicken breasts into about 3 pieces, as shown below, removing the fat if you desire. Save the raw scraps for your dog! I slice once to cut off the big thick piece, leaving the smaller piece remaining, and then once again to butterfly.
Sprinkle with sea salt on one side, and then place into pan with salt side down.
Sprinkle the other side (the exposed side) with Tony’s.
In a small bowl, mix up the mayo and Parmesan cheese.
Spread mixture onto the top of each chicken cutlet.
In another bowl, mix together the almond flour, salt, basil, and oregano. Then, sprinkle that mixture on top of the mayo on each piece of chicken until it is all used.
Bake for 20 minutes until they are golden and the chicken is cooked.
The chicken should be juicy and the topping should be a little crusty. One time, I had to broil them for a few minutes to get them brown.
We love it served with zoodles (zucchini noodles) and marinara sauce.
** In order to PRINT a printable version from the “Print” link below, this page must be open in an internet browser such as Safari or Firefox. It may not print if opened in Instagram or Facebook.
- 5 lbs Chicken Breasts (6-7 Breasts), butterflied
- Sea Salt
- 1 cup Mayonnaise
- 1/2 cup Parmesan cheese, grated or shredded
- 1 cup Almond Flour
- 1/2 tsp Sea Salt
- 1 tsp dried Basil
- 1 tsp dried Oregano
- Preheat the oven to 425°F
- Slice each whole chicken breasts into about 3 pieces, each about the same size
- Sprinkle with sea salt on one side, and place salt side down in the 13x9 dish. Sprinkle the other side with Tony's, or other Cajun seasoning of choice.
- In a small bowl, mix the mayonnaise and Parmesan cheese, and then spread the mixture onto the top of each chicken cutlet.
- In another small bowl, mix the almond flour, salt, basil, and oregano. Then, sprinkle the mixture on top of the mayo on each piece of chicken until all is used.
- Bake for 20 minutes until breading is golden and the chicken is cooked just enough.
- The chicken should be juicy, and the topping should be a little crusty. Broiling may help brown the topping a little more.
Feel free to Halve this recipe to create only 6-7 servings, instead of 12-14.