1/3 Cup Hellmann’s mayo
1/4 Cup grated Parmesan cheese
4 boneless, skinless chicken breasts
1/4 Cup whole wheat bread crumbs
1/4 Cup lipton’s onion soup/dip mix
salt, pepper to taste
Preheat oven to 425°F
Combine the cheese and mayo in a bowl. Combine the breadcrumbs and onion soup mix in another bowl.
Arrange the chicken in a baking dish (lined with foil for easy clean-up). Season each chicken breast with salt and pepper, then spread each piece with the mayo mixture.
Sprinkle the bread crumb mixture over top and bake for 20 minutes or until the chicken reaches 160 degrees.
Let rest for 5 minutes and serve.