1/2 C. Mayonnaise
1/4 C. parmesan cheese
4 chicken breasts
4 tsp Italian Seasoned Bread Crumbs
Combine Mayo, and parmesan cheese. Spread on chicken and roll in the bread crumbs.
Bake at 425* for 20 min or until done.
1. Cook and stir mushrooms in 1 Tbsp hot oil in large skillet on medium heat 2-3 min or until lightly browned. Spoon to one side of skillet.
2. Add remaining oil and chicken to other side of skillet; cook chicken 5-6 min on each side or until done. Transfer chicken to platter; cover to keep warm.
3. Pour broth into skillet with mushrooms; stir and cook 3 min. Add cream cheese; cook 2-3 or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Pour over chicken.
I didn't have tarragon so I substituted marjoram it still turned out pretty tasty!