Parmesan-crusted Chicken

It's been a long time since we've made Parmesan-crusted chicken, and I don't know why. It's pretty easy to make, and Mara loved it. I don't know how much she would have liked it if I didn't accidentally dumped twice the amount of Parmesan cheese than the recipe called for. :) However, we'll definitely be making this more in the future because Mara even asked for us to put the leftovers in her lunch.

Here's the recipe from Hellman's with my changes:

1/2 cup mayonnaise or Miracle Whip (I used Miracle Whip)

1/4 cup grated Parmesan cheese (I used at least half a cup, but I'm thinking it was closer to a whole cup)

4 boneless, skinless chicken breast halves or 8 tenders (about 1-1/4 lbs.)

4 tsp. Italian-seasoned dry bread crumbs

Preheat oven to 425°.

Combine mayonnaise/Miracle Whip with cheese in a bowl.

Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. (I used both Italian and Panko bread crumbs to make them a little crunchier. I also added some extra Italian seasoning to make up for the lack of seasoning in the Panko bread crumbs.)

Bake 20 minutes or until chicken is thoroughly cooked. (I kept them in an extra 10, maybe 15, minutes until they were nice and crispy on top.)