Preheat oven to 375 convection or 400 regular oven. Trim and pat dry 3-4 skinless boneless chicken breasts. Get them very dry.
Mix in a medium bowl 1/2 cup mayonnaise, 1/4 cup Parmesan cheese (fresh shredded preferred), 3/4 teaspoon seasoning salt (I used Lawry’s), 1/2 teaspoon garlic powder and 1/4 teaspoon pepper.
Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM.
Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. Please keep the coating light.
Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them. Just adding some crispy and flavor.
Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken. At 20 minutes into baking, flip the breasts with a fork.
Total cooking time of about 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.
Try to use chicken of about the same size.
Be sure to pat dry the chicken. Very dry. The coating will stick better.
Keep the coating light and bread crumbs light. You may not need all the coating.
I added a flip in the middle of the recipes. Some appear to need it. Use a fork please. Not mandatory.
Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices.
Obviously an easy recipe to adjust.
Common problems: Not drying enough, too much coating, too many bread crumbs, cheap mayonnaise. Also be sure to cook to the final internal temperature of 165.
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