Housewife for a Day

So, our reality shifted a little today... it was weird/nice/weird, but we made out okay... Mike had an impromptu job come up and spent the day in town working. I, however, am on vacation this week, so I was at home all day, only not working like Mike usually does. I had the Casey Anthony trial to keep me occupied, did some laundry, scooped out cat boxes, took out trash and recycling and took bins to the curb. And I cooked dinner. It was a super easy meal, but also delicious!

We had frozen chicken breasts already, and I was craving some veggies, so I decided on some kind of baked chicken, mashed potatoes, and corn-on-the-cob. Easy-peasy. But here's the baked chicken I made:

Juicy, Crunchy Baked Chicken

Frozen Chicken Breasts (as many as you want) = thawed and patted dry (I neglected to pat them dry and I think the mayo/breadcrumbs would've stuck better had I done this)
Mayo, real or reduced fat/calorie
Breadcrumbs, Italian (or plain ones with some Italian herbs mixed in)

You can tell it's easy because it really only has 3 ingredients! Don't let it fool you!

Also, quit looking at me like that, re: Mayo. I love Mayonnaise. I don't care if you think it's gross. You really can't taste it that much here anyway, and I heard it's the super secret recipe for keeping the chicken moist. (What, you hate that word too?! Pshaw)

Coat each piece of chicken with Mayo, about 2 tsp. per breast, depending on the size.

Dredge in Breadcrumbs

Bake at 425, on a broiler pan with a rack (I bet this would do great in the toaster oven, but I used a small cookie sheet with a cookie cooling rack and it worked great). Cook until internal temperature is 170 (20-35 minutes, depending on the thickness). The outside will be crispy and good, and if you can keep from cutting the breast to check done-ness, none of the delicious juices inside will leak out.

Enjoy!