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Parmesan-Mayo Baked Chicken Butterfly

A few months ago, my mother sent me the recipe for Chicken Piccata and said it was a favorite of my fathers. The recipe was actually my mother's twisting of Giada de Laurentiis's, which is, itself, probably a twisting of Veal Piccata. In any event, I tinkered with it to make it low-carb, then added it to my site. It was really quite popular! SO popular, in fact, that I went back and asked my mother for another suggestion. This time, she came back with Parmesan Crusted Chicken {Hellmann's Mayo Recipe}, which is, itself, a twisting of the recipe from Hellmann's recipe.

Here we have my re-tooling of THAT particular recipe!

Because there is so much fat from the mayonnaise, I decided that it's a super juicy and flavorful recipe, no matter how you slice it. So, I chose to butterfly it. This will allow it to cook that much faster and give a little more surface area for the toppings. It also just makes it look like a much bigger portion that it is. Optical illusion!

Also, because breadcrumbs are considered dark and evil within a low-carb landscape, I needed to replace them with SOMETHING. It's so common for people to use almond meal, in place of flour and/or breadcrumbs. I decided to go with hazelnut flour for 2 reasons: 1. I frankly prefer the taste and 2. to be different. NORMALLY, I LOVE the way hazelnut flour works in recipes, but ... in this instance, the end result was a bit of a speckled mess. It was absolutely delicious and was devoured within seconds of the photo being taken, but I confess to not loving the appearance of this particular chicken recipe. It looks like someone dropped it at the beach. A lighter almond meal, or even crushed pork rinds, will certainly yield a more attractive chicken dinner, but I'm not convinced that it will TASTE any better.

No matter what you do, though, smothering seasoned chicken with mayonnaise, parmesan cheese and almond meal, hazelnut flour or pork rinds, the end result will be a luscious taste explosion!

Photo Note: The photos are taken with Roasted Spaghetti Squash and Marinara Sauce.

Thanks, Mom!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4 Servings
Calories: 497.7275kcal
Author: DJ Foodie


  • 2 tsp fresh oregano (thyme rosemary, sage and/or marjoram), chopped
  • 1/4 cup parmesan cheese grated
  • 1/2 cup mayonnaise
  • 4 each boneless chicken breasts (or equivalent thigh meat - skin optional)
  • 2 tbsp hazelnut flour
  • salt and fresh cracked black pepper to taste


  • Preheat your oven to 450 F.
  • Mix together your chopped herb and parmesan cheese with your mayonnaise in a bowl. Set aside.
  • Butterfly your chicken breasts, so that they are thin sheets of chicken.
  • Lightly season both sides of your chicken with salt and pepper.
  • Place your chicken on a baking tray with a rim.
  • Evenly spread your mayonnaise mixture on each chicken breast.
  • Evenly dust your chicken with your hazelnut flour.
  • Bake for about 12 minutes, or until your chicken is cooked through.
  • Serve!


Serving: 4g | Calories: 497.7275kcal | Carbohydrates: 1.3275g | Protein: 35.2675g | Fat: 38.4225g | Fiber: 0.465g