Although I made some changes, I am rating this more for myself. I used miracle whip, personal preference. Also mixed in some garlic powder, pepper and dried basil. I then rolled the chicken pieces in the parmesan cheese. I left out the bread crumbs altogether. I had sliced the chicken breast into 4 pieces to have more coating so the cooking time was good for me. Very nice flavor, quick and easy. A keeper.

This was so much better than expected. I am nervous about serving rare/raw chicken so I cooked for 45 min at 350 degrees (accurate for my oven at least) and my husband loved it. Loved it! I was a little weary about using mayonnaise but the finished product really was delicious. I added some salt & pepper and served with peas & carrots and a dinner roll. Delicious! Makes a great balanced meal and can be calorie controlled for those who wish.

I’m generally very impressed with Hellmann’s recipes, but this time not so much. So I changed it up big time I guess. I salted and peppered the chicken breasts, then spread them with mayonnaise to which I added fresh minced garlic. I mixed panko bread crumbs and the grated Parmesan in a ratio of 2:1, and added fresh oregano, parsley and rosemary, topping each of the chicken breasts as the recipe directs. I gave them a drizzle of olive oil before popping them in the oven. I much preferred that method and those fresh ingredients rather than mixing the cheese in with the mayonnaise and using Italian seasoned bread crumbs which I don’t think I would have cared for. I sliced the chicken and served it over “Spinach Ranch Salad,” also from this site, and “Broccoli Cheese Soup V.”

This is such a great recipe! My Mom used to make this all the time when I was a kid. I usually go an egg wash, but I thought I'd give the mayo a try just for old times sake and to see what my husband thought. I used more bread crumbs and added more seasoning to to them (parsley, oregano, basil, rosemary). I also opted to use Hellman's light mayo and light Parmesan cheese. I sprayed the bottom of the baking dish with Pam so nothing would stick and these came out moist and delicious - perfect with a side of twice baked potates and a salad.

Tastey recipe. I used exact ingredients in recipe) but prepared a little differently because of lack of time. I rolled chicken in mayo and dipped them in mixture of parmesan and bread crumbs. I then cooked it on a george foreman grill. I've never tried anything breaded on my GF grill but it turned out perfectly and took less than 10 minutes cook time! By the way I used PANKO Italian seasoned bread crumbs which have a much better texture than regular bread crumbs.

Omg! This was to die for! I always read the other reviews and many times revise the recipe based on the other ones, but I didn't change much on this one. I added some spices (oregano, parsley, garlic, salt & pepper) my husband loved it, I loved it too, and I'm not a big fan of meat, but this really was amazing! It's a keeper!

Wonderful! I added more seasonings to the Mayo mix: seasoning salt, garlic powder, dash of cayenne and some lemon pepper.. coated chicken in mayo mix, and tossed them in a ziplock with bread crumbs. Sprinkle some paprika on top for a fancier look.. baked on rack over cookie sheet so the bottoms didn't get soggy- there are none for leftovers! will be making this again.

This was delicious. I put the chicken and mayo mixture in a bag and coated, then put the coated chicken into another bag with the bread crumbs (I used more than it called for, for a thicker crust) so the chicken was evenly coated, not just on the top. My husband (who hates mayo) loved it, didn't even know it had mayonnaise ;)

I added parsley oregano and garlic powder to the cheese/mayo mix. I cut the chicken in half then salt and peppered the chicken. I rolled the chicken in the cheese/mayo mix then coated in Italian bread crumbs. For thick breasts it took about 30 minutes at 425. Perfection!