Baked Chicken Breasts with Parmesan Garlic Crust

I am always on the lookout for yummy recipes that look like they will be easy to make. I hit the jackpot with this one, thanks to Made by Melissa. I love Parmesan cheese and garlic. Mix the two and I am in heaven. This recipe is incredibly simple and according to Melissa, it is from America's Test Kitchen.

Sorry about the crazy photo that doesn't look so good. My little one hurt himself, wouldn't leave my side and I realized I hadn't taken a picture as I was putting the last bite in my mouth. This was still in the baking dish, so I took a quick photo. It is now in the fridge waiting to be devoured tomorrow. Yum yum. Enjoy.

Baked Chicken Breasts with Parmesan Garlic Crust

1 cup bread crumbs, preferably fresh (see note) (I used Panko)
1/2 cup grated Parmesan Cheese
3 garlic cloves, minced
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
Pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
1/4 cup minced fresh basil
1/4 cup mayo (I used light mayo)
Lemon wedges for serving (optional)

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in a bowl.Pat chicken dry with paper towels and transfer to 9×13-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.Bake until crumbs are golden brown and instant-read thermometer inserted into the thickest part of chicken registers 160 degrees, 18-22 minutes. Serve with lemon wedges.

Note: To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground.