Easiest Way to Make Avocado Mayo Nutrition Facts

Mayo Parmesan Chicken With Rice

Avocado (persia americana) originated in mexico and now grown in south america, africa, asia, and southern usa especially california, wherever there is a tropical or.

Recipe Summary Mayo Parmesan Chicken With Rice

Quick, easy, and gluten-free recipe in less than 1 hour. This is a modified version of the original mayo chicken recipe on this site.

Ingredients | Avocado Mayo Nutrition Facts

1 cup mayonnaise

4 cloves garlic, pressed

1 tablespoon finely chopped fresh rosemary

1 teaspoon salt

freshly ground black pepper to taste

2 skinless, boneless chicken breast halves, halved horizontally

1 cup white rice

1 cup water

¾ cup grated Parmesan cheese, or more to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Whisk mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Spread mayonnaise mixture evenly over each piece of chicken.

Spread rice out into the bottom of a 9x13-inch baking dish. Pour water over rice. Place chicken pieces on top of rice and top with Parmesan cheese.

Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Info | Avocado Mayo Nutrition Facts

prep: 10 mins cook: 35 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Mayo Parmesan Chicken With Rice

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,