Broiled Parmesan and Lemon Chicken

Don't die of shock but I'm putting up a recipe.  Sara I can't believe you haven't put this one up??-have you??  I looked but didn't see it.  I like that I had everything on hand!! Hooray!! Dad and I think it would be yummy to double the sauce stuff and cook it all under the broiler and serve it over pasta.  Dad said"this is good!!"  So I think I'll be making it again.  I hadn't done the chicken under the broiler and it was good and easy.  I did cut my chicken lengthwise- it cooked wonderful.

I forgot-this is from Mel's

Note: If the chicken breasts I am using are on the thicker side, I like to slice them lengthwise to form two thinner chicken cutlets. It helps the flavor infuse into every bite and they cook more evenly.

INGREDIENTS

• 1/2 cup freshly grated Parmesan cheese
• 4 tablespoons butter, softened
• 3 tablespoons light mayonnaise
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 pounds boneless, skinless chicken breasts

DIRECTIONS

1. Preheat your oven's broiler. Grease a broiling pan or line a baking sheet with aluminum foil and lightly coat with cooking spray.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Stir in the dried basil, pepper, salt, onion powder and garlic powder. Mix well and set aside.
3. Arrange the chicken breasts in a single layer on the prepared pan. Lightly season each side of the chicken with salt and pepper. Broil a few inches from the broiler element for 4-5 minutes. Flip the chicken over and broil for a 3-4 more minutes, until mostly cooked through. Remove the baking sheet from the oven and spread an equal amount of the Parmesan mixture over the top of each chicken breast. Broil for another 2-3 minutes until the topping is golden and bubbly and the chicken is completely cooked through. Serve.

Recipe Source: adapted from this one on allrecipes.com