xiaoxl/recipe_data huggingface dataset:
Firecracker Enchiladas


Ingredients:
onion, flour, tomato sauce, chili powder, cumin, salt, muenster cheese, chipotle chiles in adobo, corn tortillas

Directions:
In a medium saucepan, heat the oil over medium-high heat.  Add two thirds of the onion and cook until softened, about 5 minutes.
Stir in the flour and cook for 2 minutes.  Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil.  Simmer 5 minutes; set aside.
Preheat the broiler.  In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
Spread 1 cup of the enchilada sauce in a large casserole dish.  Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate.  Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down.  Repeat with the remaining tortillas and filling.
Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes.  Turn off the broiler and leave in the oven until heated through, about 5 minutes.
Popcorn Nachos
Category: appetizers-and-snacks
By sal

Mexican-style spices and shredded Cheddar cheese are lively additions to plain popcorn.

Ingredients:
½ cup butter, melted
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 gallon popped popcorn
½ cup shredded Cheddar cheese

Directions:
In a small bowl, mix together butter, crushed red pepper, cumin and paprika. Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 130.3
Fat: 11.8 g
Saturated fat: 5.1 g
Carbohydrates: 5.2 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 1.8 g
Cholesterol: 19 mg
Sodium: 178.8 mg
Skinnygirl Sour Cream - Bethenny Frankel


Ingredients:
"lemon juice"

Directions:
Pour or squeeze lemon juice over 1 cup of fat free greek yogurt and stir to combine.
That's it!  You're done!
Loaded Baked Potatoes
Category: side-dish
By D Nelson

This is a nice spin on a loaded classic favorite. When the baked potato skin gets left uneaten, then most of the nutrients get tossed. Flavor it up a bit. You'll love it!

Ingredients:
6 large russet baking potatoes
2 tablespoons canola oil
¾ teaspoon garlic salt
¾ teaspoon chili powder
½ teaspoon ground black pepper
6 tablespoons sour cream
6 tablespoons green onions, chopped
6 tablespoons grated sharp Cheddar cheese
6 tablespoons diced cooked bacon

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Toss potatoes with oil in a large bowl until well coated. Add garlic salt, chili powder, and pepper and continue to toss until spices are evenly distributed. Place potatoes directly on the center rack of the preheated oven. Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted in the center of a potato offers little resistance, about 40 minutes more. Slice each baked potato lengthwise down the center, add sour cream, green onions, Cheddar cheese, and bacon. Serve piping hot.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 6 potatoes

Calories: 311.4
Fat: 15.3 g
Saturated fat: 5.6 g
Carbohydrates: 33.8 g
Sugars: 1.7 g
Dietary fiber: 4.4 g
Protein: 10.6 g
Cholesterol: 27.3 mg
Sodium: 559.2 mg
Mexican Deviled Eggs


Ingredients:
hard-boiled eggs, green chilies, black olives, red onions, mayonnaise, salsa, green onions, sour cream, salt, cilantro

Directions:
Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks.
Put yolks in a mixing bowl.
Mix will all other ingredients except the cilantro.
Heat the beans slightly and stir well.
With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp].
Evenly put the yolk filling over that.
Continue until all the egg whites are filled.
Sprinkle finely chopped cilantro over the tops.
Eat immediately or chill until ready to eat.
Avocado-Spinach Dip
Category: appetizers-and-snacks
By Sunny Hart

Keep this creamy avocado dip covered and chilled until ready to serve.

Ingredients:
2 cups fresh spinach
1 cup diced avocado
½ cup reduced-fat sour cream
¼ cup chopped red onion
1 tablespoon fresh lime juice
1 tablespoon chopped seeded jalapeno pepper
1 large garlic clove
½ teaspoon salt
⅛ teaspoon ground black pepper
hot sauce

Directions:
Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth. Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 56
Fat: 4.6 g
Saturated fat: 1.5 g
Carbohydrates: 3.4 g
Sugars: 0.5 g
Dietary fiber: 1.6 g
Protein: 1.2 g
Cholesterol: 5.9 mg
Sodium: 162.5 mg
Berry-Banana Smoothie


Ingredients:
pomegranate juice, cranberry juice, bananas, frozen mixed berries

Directions:
In a blender, combine all ingredients., Blend until smooth.
Quick and Easy Pork Burgers


Ingredients:
ground pork, Worcestershire sauce, garlic clove, onion, dried basil, Season-All salt

Directions:
Mix all of the ingredients in a bowl.
Let the mix refrigerate for at least 30 minutes.
Then press the mixture into patties (I make 4 of them].
You have many choices on how to cook these!
You can cook them on your indoor grill for 5-10 minutes each, or until they are cooked throughly.
You could also cook them on the outdoor grill for 5-10 minutes each, or until they are cooked throughly.
Lastly, you could cook them on the stove for 5-10 minutes each, or until they are cooked throughly.
Serve on a bun, or by itself.
Auld Alliance: French Roquefort Cheese and Scotch Whisky Pate


Ingredients:
Roquefort cheese, pepper

Directions:
Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
Serve the pâté with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!
Baked Jalapeño Cheese Shells


Ingredients:
pasta shells, cheese, butter, flour, salt, pepper, milk

Directions:
Cook shells as directed., Preheat oven to 350 degrees., In a medium size pan,melt butter, salt, pepper, and flour, and mix until smooth., Add milk and bring to a boil for 1 minute., Remove from heat and add small cubes of cheese until melted., Place a small amount of sauce into baking dish., Pour in cooked shells and then pour the remainder of the sauce over shells., Spinkle breadcrumbs over the top., Bake at 350 degrees for 30 minutes.
Caramel Apple Cheesecake


Ingredients:
graham cracker crumbs, sugar, ground cinnamon, butter, margarine, pecans, cream cheese, sugar, eggs, vanilla extract, apples, lemon juice, sugar, ground cinnamon, pecans

Directions:
Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
Bake at 350 degrees for 10 minutes; cool.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add eggs; beat on low just until combined.
Stir in vanilla.
Pour over crust.
Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.
Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
Carefully run a knife around edge of pan to loosen.
Drizzle with 4 tablespoons caramel topping.
Cool for 1 hour.
Refrigerate overnight.
Remove sides of pan.
Just before serving, garnish with whipped cream.
Drizzle with remaining caramel; sprinkle with pecans.
Store in refrigerator.
Thai Dried Squid (Calamari)


Ingredients:
squid, light soy sauce, white sugar, salt, white pepper

Directions:
Cut squid into desired serving pieces leaving as rings - see below.
Mix soy sauce, sugar, salt & pepper together in a flat dish and marinate overnight, turning occasionally.
Drain the squid and pat dry with paper towel.
Carefully thread squid rings over skewers leaving a bit of space in between and place over the top of oven racks so the squid is hanging down between the racks.
Set oven to 50C / 120F and dry for 4 hours with something in place to keep the door open an inch or so. If you want to keep the rings round you'll need to periodically turn as the squid starts to dry.
Before serving grill or broil on high heat for around 3 minutes.
Lizz's Easy Chicken Pot Pie


Ingredients:
2% low-fat milk, ground sage, 2% low-fat milk, egg substitute, Bisquick

Directions:
Preheat oven to 375°F In medium bowl, mix filling ingredients and then pour into bottom pie crust (if using]. Select your topping, and bake for 30-40 minutes.
BISQUICK TOPPING: Mix milk, egg, and bisquick in a small bowl. Spread out over chicken mixture. (or the second pie crust if prefered].
TWISTED TOPPING: Unroll and separate the breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
TWO CRUST TOPPING: Place 2nd pie crust over top of filling, tucking the edges under the bottom crust and flute them together. Cut a few slits in the top to allow steam to escape.
Jiffy Cinnamon Rolls
Category: bread
By Carol

Something so easy shouldn't be this good, and this single recipe won't be enough to satisfy your appetite for them.

Ingredients:
⅓ cup butter
1 cup packed brown sugar
3 teaspoons ground cinnamon
2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
¼ cup butter, chilled
1 cup cold milk
⅓ cup currants
½ cup confectioners' sugar, sifted
3 tablespoons milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin. Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly.  Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed. Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan. Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray. For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 12 rolls

Calories: 277.8
Fat: 9.7 g
Saturated fat: 6 g
Carbohydrates: 45.9 g
Sugars: 28.7 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 25.7 mg
Sodium: 435.8 mg
Chef John's Clotted Cream
Category: side-dish
By Chef John

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Ingredients:
4 cups heavy cream (not ultra-pasteurized)

Directions:
Preheat oven to 175 to 180 degrees F (80 degrees C). Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep. Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled. Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking. Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Prep time: 5 mins
Cook time: 12 hrs
Total time: 20 hrs 5 mins
Yields: 2 cups

Calories: 410.6
Fat: 44 g
Saturated fat: 27.4 g
Carbohydrates: 3.3 g
Sugars: 0.1 g
Protein: 2.4 g
Cholesterol: 163 mg
Sodium: 45.2 mg
Chocolate Earl-Grey Shortbread Coins


Ingredients:
granulated sugar, unsalted butter, unbleached all-purpose flour, salt, sugar

Directions:
Place the granulated sugar and tea leaves in the bowl of the food processor and grind for 1 miute, or untl the leaves are very finely chopped. Add the butter, flour, cocoa and salt and process for about 45 seconds. Scrape down the bowl and break up any large chunks with a spatula. Process for another 15 to 30 seconds, until the dough looks uniformly dark and forms large, shaggy clumps. Dump the dough out onto a work surface and knead gently several times, just to bring it together.
Squeeze the dough into a log about 12 in long and about 1 in in diameter. Gently roll it back and forth until smooth. Don't add flour if the dough is sticky, simply refrigerate the dough for 15-20 minutes to firm up the butter, then try again.
If you like, sprinkle the sanding sugar on the work surface alongside the log and gently roll the log into the sugar, turning to coat evenly. (I simply sprinkled sugar on after cutting] Cut a piece of plastic wrap several inches longer than the log and center the log at one long edge of the wrap. Roll the log into the wrap so it is tightly bound by the plastic. Twist the ends of the wrap to secure the log and help to create a rounded shape. Refrigerate for two hours.
Preheat oven to 300 degrees and position an oven rack in the center. Line the baking sheet with parchment paper.
Remove the plastic wrap from the dough log and slice it into 3/8 inch thick rounds. Place cookies 1 inch apart on the prepared baking sheet. Bake, rotating the sheet halfway through the baking time, for 30 minutes or until cookies are cooked through and look dry on top. Transfer to a cooling rack and cool completely.
Store in an airtight containter at room temperature for up to 1 week.
Asparagus Parmesan


Ingredients:
butter, olive oil, asparagus spear, parmesan cheese

Directions:
Melt butter with olive oil in a large skillet over medium heat.
Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness.
Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Braised Peruvian Chicken


Ingredients:
red onion, boneless skinless chicken thighs, ground cumin, chicken broth, carrot, cilantro

Directions:
Finely chop jalapeno, including seeds.
Slice onion into wedges.
Thickly slice pepper.
Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat.
Melt garlic butter in a large pot over medium-high heat.
When hot, add half of chicken and cook until light golden, (1 to 2 min per side].
Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
When all chicken is removed, add broth to pot.
Using a wooden spoon, scrape up and stir in any bits from pot bottom.
Add jalapeno, onion, pepper and carrots.
Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min].
Sprinkle with cilantro.
If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min].
Spoon over chicken.
Serve with rice.
Baked Ginger-Apple Crumble


Ingredients:
cooking apples, granulated sugar, crystallized ginger, ground ginger, lemon zest, fresh lemon juice, walnut pieces, old fashioned oats, all-purpose flour, light brown sugar, cinnamon, salt, unsalted butter

Directions:
Heat oven to 375 degrees.  Butter 9-inch square baking pan.
Toss apples with granulated sugar and both gingers.  Add lemon zest and juice and toss again.  Spread apples evenly in buttered pan.
Coarsely chop nuts and mix with oats, flour, brown sugar, cinnamon, and salt in mixing bowl.  Cut in butter with pastry blender until mixture resembles very coarse crumbs.  (Or coarsely chop nuts in food processor.  Add dry ingredients and pulse several times to mix.  Place butter on top and pulse until mixture resembles very coarse crumbs.]  Sprinkle topping over apples.
Bake until apples are tender and topping is browned, 45-50 minutes.  Serve warm with whipped cream.
Weight Watchers Brownie Muffins - Points Per Muffin = 1


Ingredients:
hot water, baking powder

Directions:
Preheat the oven to 350 degrees., Prepare muffin tin with Pam for Baking spray., Soak the cereal with water until all absorbed., Mix the baking powder with the dry brownie mix., Add the cereal mixture until well blended., Divide batter into muffin cups., Bake for approximately 23 minutes, until the muffin tops spring back.
Mock Devonshire Cream


Ingredients:
cream cheese, sugar, salt

Directions:
In a large bowl, combine cream cheese, sugar, and salt.  Stir until well combined.
Stir in whipping cream.
With an electric mixer, beat mixture until stiff.
Store in fridge.
Better-Than-Olive Garden® Alfredo Sauce
Category: side-dish
By str0ngwarri0r

Whether it's chicken Alfredo or fettuccine Alfredo, the Alfredo sauce has always had my heart. This is a simple and basic recipe for Italian starters. Enjoy!

Ingredients:
3 tablespoons sweet butter
2 tablespoons olive oil
2 cups heavy whipping cream
2 cloves garlic, minced
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
1 (12 ounce) package angel hair pasta

Directions:
Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes. Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 883.2
Fat: 67.9 g
Saturated fat: 37.7 g
Carbohydrates: 50.8 g
Sugars: 2 g
Dietary fiber: 3 g
Protein: 20.5 g
Cholesterol: 208.3 mg
Sodium: 561.4 mg
Mom's Ham and Bean Soup
Category: soups-stews-and-chili
By BIGLERMOM

I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!

Ingredients:
1 ½ cups dried Great Northern beans
4  meaty ham hocks
5 cups water
1 ½ cups sliced celery
1 cup chopped onion
1 large carrot, chopped
3 cloves garlic, minced
½ teaspoon dried thyme, or more to taste
¼ teaspoon freshly ground black pepper
1  bay leaf

Directions:
Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot. Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours. Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 10 hrs 20 mins
Yields: 2 quarts

Calories: 396.8
Fat: 21.5 g
Saturated fat: 7.4 g
Carbohydrates: 25.3 g
Sugars: 2.4 g
Dietary fiber: 7.9 g
Protein: 25.1 g
Cholesterol: 68 mg
Sodium: 89.5 mg
Chili Powder


Ingredients:
dried ancho chiles, cumin seeds, garlic powder, Mexican oregano, Hungarian paprika

Directions:
The chiles should be toasted before grinding (one minute on a hot cast iron skillet or comal].
When the chiles are cool, break them into pieces and grind into a fine powder using a spice grinder or coffee mill.
Add the rest of the ingredients and mix well.
Store in a jar.
Scraped Cucumber


Ingredients:
pickling cucumbers, sugar

Directions:
Wash cucumbers and cut in half lengthwise.
With a large spoon, scrape the inside of the cucumber into a bowl, being careful not to get any of the peel.
You want thin, short shreds.
Stir in the sugar (to your tastes] and several ice cubes.
Serve after the ice has melted some.
The cucumber should be cold and juicy.
Kay's Spaghetti and Lasagna Sauce
Category: side-dish
By SHERIMA1

This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.

Ingredients:
1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound lean ground beef
2  yellow onions, chopped
2  green bell peppers, chopped
5 cloves garlic, chopped
2 tablespoons white sugar
1 tablespoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Directions:
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat.  Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 205.6
Fat: 8.4 g
Saturated fat: 3.1 g
Carbohydrates: 22 g
Sugars: 8.8 g
Dietary fiber: 3.8 g
Protein: 13.2 g
Cholesterol: 34.2 mg
Sodium: 379.2 mg
Roasted Roma Tomatoes and Garlic
Category: side-dish
By Ali

I make this recipe as a side dish for homemade macaroni and cheese and Italian pasta dishes. The leftovers work great chopped up and thrown into spaghetti sauce!

Ingredients:
8  roma (plum) tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
¼ cup chopped fresh basil leaves
salt and pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 155.7
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 7.9 g
Sugars: 3.4 g
Dietary fiber: 1.7 g
Protein: 1.7 g
Sodium: 8.1 mg
Tender Italian Baked Chicken
Category: world-cuisine
By Barb Eisel

Flavorful and moist baked chicken.

Ingredients:
¾ cup mayonnaise
½ cup grated Parmesan cheese
¾ teaspoon garlic powder
¾ cup Italian seasoned bread crumbs
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 553.9
Fat: 39.6 g
Saturated fat: 7.4 g
Carbohydrates: 17.1 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 31.8 g
Cholesterol: 91.6 mg
Sodium: 768.3 mg