Rush Hour Gourmet

Here's a quick and tasty recipe for that weeknight staple: boneless chicken breasts.

It comes from Jamie and Bobby Deen, Paula's boys, so you know it's full of flavor and fat.

"Coating chicken with mayonnaise and spices before you bake not only makes for a beautifully browned outside," they write about this recipe, "it also helps bring out the flavor of your seasonings."

To cut some of the calories, use light mayonnaise, and instead of slathering the mayo-mixture on the chicken, just lightly coat it.

Makes 4 servings

1/2 cup mayonnaise

Zest of 2 lemons, grated   finely

2 teaspoons paprika

3/4 teaspoon celery seeds

1 teaspoon salt, plus additional for seasoning

1 teaspoon freshly ground

black pepper, plus additional for seasoning

Pinch of cayenne pepper

4 boneless, skinless chicken breast halves

1. Preheat the oven to 425. Line a rimmed baking sheet with aluminum foil.

2. In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, the 1 teaspoon salt, the 1 teaspoon pepper, and the cayenne.

3. Season the chicken with the additional salt and pepper. Arrange the chicken on the prepared sheet. Slather the mayonnaise mixture over the chicken. Bake for 20 to 25 minutes, or until the juices run clear when the chicken is pricked with a fork.

4. Serve hot.

- From The Deen Bros. Take It Easy (Ballantine Books, 2009)

Per serving: 394 calories, 40 grams protein, 1 grams carbohydrates, trace sugar, 24 grams fat, 109 milligrams cholesterol, 959 milligrams sodium, trace dietary fiber.