Pound chicken breasts to an even thickness (about ¾-1 inch). Place chicken in a 9x13 inch casserole dish (or similar dish).
In a small bowl, combine mayonnaise and parmesan cheese. Spread evenly over the chicken breasts.
In another small bowl, combine breadcrumbs and seasonings. Sprinkle evenly over the chicken.
Bake for 20 minutes or until topping is lightly browned and chicken reaches an internal temperature of 165˚F. If chicken has reached about 160˚F - 162˚F and topping is not quite browned, broil for 1 minute.
Notes
Refrigerate cooled leftovers in a covered container for up to 4 days. Or freeze in zippered bags for up to 8 weeks.
Reheat thawed MIYM chicken on the stovetop, covered with foil in the oven, or in the microwave.
Use leftover chicken in a variety of recipes from salads to wraps.