Magic Mayo Moist Chicken Breasts

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This Magic Mayo Moist chicken breasts recipe is a variation, with variations, of a generic Mayo Chicken Breast recipe that’s been around since the 60’s.  It is moist, versatile, full of flavour, moist, and best of all, easy to make! Did I say that Magic Mayo Moist Chicken is moist?  Did I say that Magic Mayo Moist Chicken is easy and versatile?  You betcha! Magic Mayo Moist Chicken is perfect for a stress-free dinner party, too – prepare ahead, leave in the fridge until you put the oven on to preheat, put into the oven when ready! MAGIC!

Magic Mayo Moist chicken breasts, ready to eat – note the moisture on the lower right

Ingredients:

  • 1 cup good egg mayonnaise (use plain Greek yogurt in place of the mayo, for a healthier option, or half and half)
  • 4 boneless, skinless chicken breasts (halve recipe for 2 people)
  • 1/2 cup Parmesan cheese
  • ½ -1 teaspoon seasoning salt (or Italian, or your choice)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • Optional: ½ cup mozzarella, sprinkle planko or other crumbs)

Directions:

  1. In a small bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings of your choice (other options below)..
  2. Preheat oven to 160 deg C (375 deg F)..
  3. Put the chicken breasts into a baking dish, tucking thin ends underneath.
  4. Spread the mayo mixture evenly on top of each chicken breast, sprinkle with crumbs, if using.
  5. Bake in the preheated oven, for about 35-45 minutes,  or until cooked through. (test wuth skewer for clear juices from thickest part.
  6. Serve warm, with noodles, potatoes or similar, plus a salad.

Autumn’s Culinary TIPS:

Experimenting with the basic recipe is fun – here’s some ideas

  1. Try using the mayo mix on thick fish fillets.
  2. Slice the chicken through the middle from the side and slide in a big slice of ham with a little Mozzarella por cheddar cheese for a different taste.
  3. You can switch the mayo for Greek yoghurt or lite mayo, the seasonings for BBQ or other seasonings.
  4. Other things you can add, or sub for original seasoning:

– Finely zested lemon or orange zest.

– finely chopped fresh herbs ( a little basil or thyme is great)

– a little chilli, or even some sweet chilli sauce

– some seasoned breadcrumbs (wholemeal or Planko are great)

  1. As well as the parmesan, add 1/4 – ½ cup grated mozzarella cheese.
  2. Try adding some bacon (chopped small) on top, about 3/4 the way through cooking.
  3. A great, easy side dish is thin egg noodles cooked to al dente, drained, and then some butter, garlic cloves, and Parmesan cheese sprinkled on top! Delicious and simple .  Salads are great, too.
  4. What great ideas can YOU come up with?

Magic Mayo Moist chicken breasts, ready for the oven

Magic Mayo Moist Chicken Breasts
Author: 
Recipe type: Chicken, Dinner, Celebration, Mains
Cuisine: Inernational
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Magic Mayo Moist chicken breasts is a variation, with variations, of a generic Mayo Chicken Breast recipe that’s been around since the 60’s. It is moist, versatile, full of flavour, moist, and best of all, easy to make!
Ingredients
  • 1 cup good egg mayonnaise (use plain Greek yogurt in place of the mayo, for a healthier option, or half and half)
  • 4 boneless, skinless chicken breasts (halve recipe for 2 people)
  • ½ cup Parmesan cheese
  • ½ -1 teaspoon seasoning salt (or Italian, or your choice)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • Optional: ½ cup mozzarella, sprinkle planko or other crumbs)
Method
  1. In a small bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings of your choice (other options below)..
  2. Preheat oven to 160 deg C (375 deg F)..
  3. Put the chicken breasts into a baking dish, tucking thin ends underneath.
  4. Spread the mayo mixture evenly on top of each chicken breast, sprinkle with crumbs, if using.
  5. Bake in the preheated oven, for about 35-45 minutes, or until cooked through. (test wuth skewer for clear juices from thickest part.
  6. Serve warm, with noodles, potatoes or similar, plus a salad.
  7. Autumn's Culinary TIPS: Experimenting with the basic recipe is fun – here’s some ideas
  8. Try using the mayo mix on thick fish fillets.
  9. Slice the chicken through the middle from the side and slide in a big slice of ham with a little
  10. Mozzarella or cheddar cheese for a different taste.
  11. You can switch the mayo for Greek yoghurt or lite mayo, the seasonings for BBQ or other seasonings.
  12. Other things you can add, or sub for original seasoning:
  13. - Finely zested lemon or orange zest.
  14. - finely chopped fresh herbs ( a little basil or thyme is great)
  15. - a little chilli, or even some sweet chilli sauce
  16. - some seasoned breadcrumbs (wholemeal or Planko are great)
  17. As well as the parmesan, add ¼ – ½ cup grated mozzarella cheese.
  18. Try adding some bacon (chopped small) on top, about ¾ the way through cooking.
  19. A great, easy side dish is thin egg noodles cooked to al dente, drained, and then some butter, garlic cloves, and Parmesan cheese sprinkled on top! Delicious and simple . Salads are great, too.
  20. What great ideas can YOU come up with?

 

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Pineapple, Pumpkin, Passionfruit and Apricot Jam.

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Pssst, fancy something different, not too sweet, and VERY tangy and tasty on your morning toast?  You certainly can’t go past this easy-to-make, unusual Pineapple, Pumpkin, Passionfruit and Apricot Jam.  It looks good, and tastes even better!  Don’t use the pale, tiny, insipid dried apricots, though – this is worth lashing out on large deep orange dried apricots.

Pumpkin in jam?  Ask you mother or grandmother what they did during WW11,and the years of austerity after that! Put it this way – a friend in Dunedin said to me “I keep seeing trucks go into that preserves factory – and they’re full of swedes and pumpkins! There’s no swede jam around, is there?”

So I told her, and now you’ll know.   Swede and pumpkin have a certain natural sweetness to them, have the quality of going transparent when boiled, and are excellent as a “filler” for more expensive fruits in jams.

By the way, this jam tastes almost like tropical fruit salad (well, it would, wouldn’t it?) and apricots – totally yummy, and I usually double the recipe as everyone wants some!

Unusual, easy and very tangy – the Pineapple, Pumpkin, Passionfruit and Apricot Jam

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Ingredients

250g dried apricots chopped (big fat dark orange ones)

3.5 – 4 cups water

400g chopped pumpkin (approx 3 cups finely diced, even better – GRATED!)

1 kg jam setting sugar (or white sugar)

1/2 cup lemon juice

1/2 cup passionfruit pulp (or substitute with a small can of crushed pineapple)

OR add BOTH – I do!

Method

Soak chopped apricots in water overnight in a large pot.

In the same water and pot, boil the apricots and pumpkin for 20 minutes.

Add the jam setting sugar (or white sugar) and boil for 25 minutes.

Add lemon juice and passionfruit pulp, and pineapple.
Boil for 5 minutes.

Bottle while hot in sterilised jars. Cover when cold.

Pineapple, Pumpkin, Passionfruit and Apricot Jam.
Author: 
Recipe type: Preserves, Vegetarian, Breakfast
Prep time: 
Cook time: 
Total time: 
 
Fancy something different, not too sweet, and VERY tangy and tasty on your morning toast?  You certainly can't go past this easy-to-make, unusual Pineapple, Pumpkin, Passionfruit and Apricot Jam.  It looks good, and tastes even better!
Ingredients
  • 400g chopped pumpkin (approx 3 cups very finely diced, or just grated)
  • 250g dried apricots chopped or finely cut into strips with scissors
  • 3,5-4 cups water
  • 1 kg Jam setting sugar (or white sugar)
  • ½ cup lemon juice
  • ½ cup passionfruit pulp (or substitute with a small can of crushed pineapple)
  • (Or add both - I do!)
Method
  1. Soak chopped apricots in water overnight, in a large pot.
  2. In the same water boil the apricots and pumpkin for 20 minutes.
  3. Add the jam setting sugar, or white sugar
  4. Boil for another 25 minutes. Add lemon juice and passionfruit.
  5. Boil for 5 minutes.
  6. Bottle while hot in sterilised jars.
  7. Cover when cold.

The original came from Chelsea Sugar NZ, but has been altered to suit my taste.

 

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