First of all I wanted to share how I do easy baked chicken. My hubby likes it to be more moist - and not as crunchy. I often make a basic parmesan chicken. But to increase some flavors I'll sometimes add other yummy things like I did for this chicken:
Here's how I make the base which is my parmesan chicken.
Take a family pack of boneless skinless chicken breasts. Salt and pepper them well. You can pound them out thinner if you prefer, or if you need to save time and have them cook faster. I left mine as they were this time. Preheat oven to 375*.
Take a couple of dishes and to one add real mayonnaise (I use the light version). To another add Italian bread crumbs and some parmesan cheese. I don't measure anything out but I would guess I used about a cup or so of crumbs and 1/2 a cup of cheese. The crumbs have a lot of flavor already so I don't add additional seasonings.
Coat each breast in mayo. I use this instead of the traditional egg/flour combo. One, it saves on time and dishes. And two, it provides for a more moist and less crispy coating - which my hubby prefers.
Then I coat each piece with the cheese/crumb mixture.
Place chicken on a foil lined sheet pan that has been sprayed with cooking spray, or I often melt a little butter on the bottom of the pan and get it hot, and then take it out and place the chicken on it. To have your chicken be a little more crispy use cooking spray. Bake for 20-30 minutes depending on how thick you left your chicken. Then remove pan and spoon a favorite BBQ sauce on each piece and place 2 pieces of cooked bacon on top. Then either sprinkle shredded cheddar cheese, or I used thin slices of cheddar, on top of each piece. Place back in oven for another 8-10 minutes or until cheese is melted and chicken is cooked through in the middle.
Then dish it up with some favorite sides. I served this the day I made the cheesy slow cooker hashbrowns. They were perfect with this dish along with some yummy mixed vegetables. Enjoy!