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Season mayonnaise with garlic salt and chopped, roasted red peppers before using to coat chicken breasts. It adds flavor and keeps the chicken moist as it bakes.
1/3 cup reduced fat mayonnaise
1/4 cup finely chopped roasted red pepper
1 teaspoon Lawry's® Garlic Salt with Parsley
1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning
6 small boneless skinless chicken breast halves, about 1 1/2 pounds
Preheat oven to 425°F. Mix mayonnaise, roasted red pepper, garlic salt and Italian seasoning in small bowl.
Place chicken on baking sheet. Spread top evenly with mayonnaise mixture.
Bake 20 minutes or until chicken is cooked through.
(Amount per serving)
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