Harumi Kurihara prepared this dish for her daughter for her to take to the school in a bento box. I did attempt to make bento lunch box when I got this wonderful bento set from a dear friend, Willy (thank you again !), who lives in Japan. If you ever wonder what bento is, you can read about it there. I can see myself preparing this for Fiorina’s bento box too when she goes to school (I silently hope that won’t happen too quickly, but it’s inevitable, my girl is growing and I always feel such a bittersweet feeling).
This is another very quick and super easy recipe to prepare. The chicken is topped with garlic and mayonnaise spread and then baked in the oven. It can be eaten warm or cold. As Harumi share in her Everyday Harumi cookbook, oven is not very common kitchen appliance in Japan. Actually in many part of Asia too. So, this dish is usually prepare in an oven toaster (small portable oven). That garlic really gives is a great flavor to the dish and it’s a great combo by incorporating the mayonnaise and parmesan cheese. Numm..num..num..!!!
MINI CHICKEN FILLET WITH MAYONNAISE
Ingredients
- 4 boneless skinless chicken breasts/thighs I prefer thighs of course- cut into about 1x3-inch strips
- ½ tsp soy sauce
- 2 cloves garlic-grated
- 2 Tbsp mayonnaise
- 4 Tbsp grated Parmesan cheese
Instructions
- Remove any gristle from the chicken fillet. Put on a plate and in garlic and soy sauce for 2-3 minutes
- Put the chicken on a baking sheets lined with parchment paper and spread the mayonnaise over the fillet and finish by sprinkling the Parmesan cheese on top
- Preheat the oven to 450 F and cook for 7-8 minutes, until browned and cooked through
