Creamy, Tender, and Herbaceous
An easy weeknight crowd pleaser. Mayonnaise ensures that the chicken stays moist, while the panko provides a crispy outside.
- 2 Chicken Breasts
- 1 Tbsp. Garlic Rosemary Dipping Blend
- 1/2 Cup Rosemary Mayonnaise
- 1 Tbsp. Rosemary Fused Olive Oil, Divided
- 1/2 Cup Panko Breadcrumbs
Preheat oven to 375°F.
Rinse chicken breasts and pat dry.
Drizzle 1 teaspoon Rosemary Fused Olive Oil on chicken to prime.
In a small bowl, combine Rosemary Mayonnaise and Rosemary Garlic Dipping Blend. Liberally coat chicken breasts with mixture.
Transfer chicken to baking sheet and generously sprinkle with panko. Pour remaining Rosemary Fused Olive Oil over the panko-covered chicken.
Bake for 50 minutes. Chicken is done when the internal temperature reaches 165°F and juices run clear.
For crispier chicken, broil on high until the breasts are golden brown.