Between the book tour + wedding planning, I was glad to find a wee bit of time to schedule a dinner party with some of my besties. My task was to try a twist on the classic “crusted chicken” recipe as part of the Hellman’s Chicken Change-Up! So I made mini Italian chicken strips in individual Caesar cups! They were a HIT and a cinch to make!
I know how it is when hosting a dinner party…there are candles to light, guests to greet, drinks to pour. The last thing you need is dinner to be a complete and total nightmare. Good thing this recipe is totally fool-proof. The Caesar Cups (or commonly known as parmesan cups) take less than 10 minutes! Really! Think of all the yummies you could serve in these (caprese salad, shrimp cocktail, etc).
So make these CHICKEN CAESAR CUPS the next time you’re looking for an easy + impressive dinner party recipe!
- 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 1/4 cup grated Parmesan cheese + 1 cup grated Parmesan cheese for Caesar cups
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), cut into small strips
- 4 tsp. Italian seasoned dry bread crumbs (I used Italian Panko crumbs – yum!)
- Preheat oven to 375°.
- On a nonstick baking sheet or baking sheet covered with silpat, drop 4 piles of 1/4 cup parmesan cheese. Spread out into a 5-to-6 inch circle. Bake for 6-to-8 minutes or until lightly golden. Working quickly, use a spatula to carefully peel up the parmesan layers and lay across a jumbo muffin tin (or regular sized muffin tin). Use a cup to gently push down the center of the parmesan layer. Let cool for 5 minutes. Remove your cups and set aside.
- Adjust oven to 425°.
- Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 15-20 minutes or until chicken is thoroughly cooked.
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