3 boneless chicken breasts, split in half
1/2 cup light mayonnaise
1/4 cup parmesan cheese
zest of 1 lemon
6 tsps spreadable jalapeno Greek yogurt dip
lemon pepper
You will definitely want to line your baking sheet with parchment paper for this one.
After you split the chicken breasts,
spread 1 tsp of jalapeno dip on each piece.
Next mix together mayo, parmesan, and lemon zest and spread on top of the dip. Sprinkle lemon pepper over all.
You can make this several hours ahead of time and keep it in the fridge until ready to use.
Bake in a 425F oven for 20 minutes.
Very moist and tasty, but oh what a mess in the pan!
I'm really glad I used parchment!
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