Total Time
30mins
Prep 10 mins
Cook 20 mins

A mouthwatering, crunchy chicken experience!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
  3. Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
  4. (Can use pork chops instead of chicken as well -- turns out delicious!).

Reviews

(7)
Most Helpful

My husband I are big fans of dill. This recipe worked great with sour cream instead of mayo. We also tried it pan-fried to see different results. I liked pan fried, he liked baked. Anyway, execellent pan fried, chopped and thrown into a light salad!

920209 January 14, 2009

Doubled this recipe since I wanted to make enough to share with neighbors, & this chicken recipe is so easy!I used the breadcrumbs this time around as well as lemon pepper instead of the usual S&P, & the resulting chicken was WONDERFUL TASTING ~ Still, another time I'd like to try the cornflakes, just to see what the difference might be! A definite keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 05, 2008

A winner! I used Hellman's low fat mayo (15 cals 1 g fat per tablespoon) and chose the breadcrumbs instead of corn flakes. The chicken was moist, tender, and flavorful. The kids ate it up! I served with dilly cheese rice and carrots with dill to keep the flavor throughout the meal. This will absolutely go into the make again file! I can't wait to try it on tilapia as well! Thanks for posting!

ColCadsMom September 11, 2008

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