Chef Tim Love Teaches Me How to Cook!

521732_10151263867090205_650499033_n.jpegI have to say, there are some really great perks to being a blogger. Some days you get to go movie screenings. Other days, you try out brand new products. And then you get to meet celebrities. But I never thought that when I started blogging more than 8 years ago that I’d get to film a cooking video with a famous chef.
Well, thanks to Hellmann’s I did just that when Chef Tim Love welcomed me into the kitchen and showed me how to make parmesan crusted chicken. I had so much fun being his sous chef — even though he could tell I was a bit nervous about spreading all those ingredients on the chicken. In fact, he even called me “Two Step Beth” when I confided that I usually do two things with a chicken. Step 1 – scatter poultry seasoning on the chicken. Step 2 – stick it in the oven.
Well, get ready for an all new improved Beth as chef. I’m adding a few more steps to the mix and take a look at how it turned out:

Want to recreate this recipe at home? Then follow these steps and you can impress your family too!
Parmesan Crusted Chicken
1/2 cup Hellmann’s® Real Mayonnaise
1/4 cup Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
Preheat 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 20 minutes or until chicken is thoroughly cooked.
Also terrific with Hellmann’s® or Best Foods® Light Mayonnaise or Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise. Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets.
Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts! Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked. TIP: Omit Parmesan cheese and have “Magically Moist Chicken” on the table in less than 30 minutes.
For more of Tim’s awesome recipes, check out the Hellmann’s Facebook page.