I recently found out that Hellmann's brand and I have something in common: We both believe that great meals start with real, quality ingredients.
I can't deny that you will find way more decadent desserts around here than I care to admit. If you're trying to watch your figure {or get ready for bikini season} you may not want to go clicking around in these archives. You got me there.
But if you take a close look, almost all of the recipes I share around here are made completely from scratch.
You know why? So I can rationalize eating more of them know exactly what's in them.
That's important to me because I love food... and I like it even more when it's "real". Imagine that.
Sadly, I can't take the credit for this concept. Hellmann's {and grandmas all over the world} have been doing this for 100+ years. And if that doesn't call for a celebration, then I don't know what does.
In order to mark this momentous milestone year, Hellmann's has teamed up with Chef Mario Batali to show that -- while they're certainly no newbies to the food scene -- their product never goes out of style.
Like the Jackie O. of condiments.
Hellmann's has been around long enough to have gained a great reputation and star in some of your all-time favorite recipes. And the best part is, its classic flavor works great with updated versions of your best-loved dishes.
To demonstrate its versatility, Mario {we're on a first name basis now} whipped up a few old school recipes with a new school twist to show just how adaptable and relevant Hellmann's has remained over their century of existing.
I got a sneak peek at what Mario did with some old favorites, and let me tell you, it was enough to inspire me to get into the kitchen and try my hand at some spin offs on his innovative dishes.
I took Mario's sassed-up version of Favorite Parm Chicken and sent it on a flavor-trip to Greece! Fragrant basil and mint, Kalamata olives, tomatoes, peperoncini, and feta cheese make this dish anything but ordinary. Using Hellmann's Light Mayonnaise keeps the chicken from drying out, making each bite juicy and delicious {and a little more figure friendly}!
{Note: I know some of you are not fans of the idea of mayo. Neither is my husband... but he had zero complaints about this dish. I urge you to give it a try!}
Feeling inspired to create your own twist on a Hellmann's classic? Click here for ideas and enter your recipe for a chance to win a trip to NYC and a seat at Mario's table for a centennial celebration!
Disclosure: I was selected for this opportunity through Yummly's Brand Partner Blogger Network and will be compensated for this post. As always, the opinions written here are all my own! 🙂
Hellmann's "Opa!" Chicken
Adapted from Chef Mario Batali & Hellmann's
4 boneless, skinless chicken breasts
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon oreganoew
1 teaspoon dried basil
1 teaspoon dried, crushed mint
½ cup Hellmann's Light Mayonnaise {or Mayonnaise Dressing with Olive Oil}
¼ cup, plus 1 tablespoon reduced fat feta cheese, divided
1 tomato, diced
¼ cup Kalamata olives, pitted and chopped
4 peperoncini peppers {stems removed}, chopped
Optional: 4-5 fresh basil leaves, chopped
4 lemon wedges
1. Prepare a sheet pan by covering with foil. Preheat the oven to 425 degrees.
2. In a small bowl {or a ziptop bag}, combine salt, pepper, dried basil, and mint. Season chicken breasts evenly with mixture, on both front and back.
3. In a medium bowl, add mayonnaise and 3 tablespoons of feta cheese. Stir to combine.
4. Dip chicken breasts in mayonnaise mixture to coat evenly, or spread mayonnaise mixture evenly with a spoon or silicone basting brush over each chicken breast. {Make sure to do both sides.}
5. Bake for 15-20 minutes {depending on thickness of chicken breasts}, until cooked through and juices run clear.
6. Remove from oven and top with tomato, olives, peppers, and basil if desired. Sprinkle with remaining feta cheese. Squeeze fresh lemon juice over top {or serve with lemon wedges}, if desired, and serve hot.
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