Ingredients
2 slices white bread, torn into pieces and processed until coarsely ground in food processor
1/2 cup Parmesan cheese, grated
3 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
Pepper
3-4 boneless, skinless chicken breasts
1/4 cup fresh basil, minced
1/4 cup mayonnaise

Instructions
1. Adjust oven rack to upper-middle position and heat oven to 425*F. Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.

2. Place chicken in 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle bread-crumb mixture over mayonnaise, pressing lightly to adhere.

3. Bake until crumbs are golden brown and instant-read thermometer inserted into thickest part of chicken registers 160*F, 20 to 30 minutes depending on thickness of the breasts.



Comments
This recipe is from the 2006 Cook's Country Annual and it was extremely flavorful and moist.  My chicken breasts were pretty thick so I had to cook them for 30 minutes.  I avoided using my food processor for the bread and just used the small chopper attachment for my hand blender.  I had to do each piece of bread separately, but it’s nice not to have to clean the actual food processor. 

Shown here with Pasta Caprese.