This is such an easy delicious chicken dish. You prep the chicken the night or day before and finish the next day and bake. You can easily prepare the side dishes while the chicken is baking in the oven.
Buttermilk, enough to cover chicken in ziplock bag
1/2 Parmesan cheese, grated ( the kind you sprinkle on spaghetti)
1 1/2 to 2 pounds of chicken breasts, boneless and skinless
4-6 teaspoons of Italian bread crumbs
Parmesan shreds, optional*
Soak chicken in buttermilk in a ziplock bag overnight or for 6 hours before baking. This step is important. It makes your chicken very moist.
Preheat oven to 425 degrees. Combine mayonnaise and cheese. Remove chicken from buttermilk bag and shake off excess buttermilk. Evenly coat chicken all over and place in a shallow baking pan or on a baking sheet. Sprinkle with bread crumbs.
Bake for 20 minutes or until chicken reaches 165 degrees. I sprinkled Parmesan shreds on top of my chicken the last few minutes of baking. This is an option. I just happened to have shreds and I used them.