Step 1

Preheat oven to 375° convection or 400° regular oven. Trim and pat dry 3-4 skinless boneless chicken breasts. If thick, thin to 3/4 inch thick with a meat mallet.

Step 2

Mix in a medium bowl 1/2 cup mayonnaise, 1/4 cup Parmesan cheese (freshly shredded or grated preferred), 3/4 teaspoon seasoning salt (I used Lawry's), 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper.

Step 3

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. If you don't have a rack, they can go directly on PAM sprayed foil.

Step 4

Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use is allowed, but be sure to wash well after. Note: keep the coating light.

Step 5

Lightly sprinkle with some Italian bread crumbs on both sides. You are not coating them but just adding some crispy and flavor—about 1/2 cup for four breasts

Step 6

Bake until an 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.

Step 7

The total cooking time of about 40 minutes for medium to large. 45 minutes for huge. Let rest for 5 to 10 minutes before serving.