Crispy Pesto Parmesan Chicken

Ingredients

• 4 boneless skinless chicken breast halves
• 1/4 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tsp dried basil
• 1/4 cup finely grated Parmesan cheese, divided
• 1/4 tsp garlic powder, divided
• Salt and freshly ground black pepper, to taste
• 1/2 cup Panko bread crumbs
• 1/4 cup dry white bread crumbs
• 1/8 tsp onion powder
• Olive oil cooking spray

Directions

1. Heat the oven to 400 degrees, then butter a 13x9 baking dish. Set a shallow bowl on the counter and whisk the mayonnaise, buttermilk, dried basil, 2 Tbsp Parmesan cheese, 1/8 tsp garlic powder, and salt and pepper to taste until smooth; keep it nearby.
2. In another shallow bowl, combine the Panko bread crumbs, dry white bread crumbs, remaining 2 Tbsp Parmesan cheese, onion powder, and 1/8 tsp garlic powder. Add salt and pepper to taste, then whisk the crumb mixture so everything is evenly distributed.
3. Coat the chicken in the basil dressing, making sure both sides get covered, then press it into the breadcrumb mixture on both sides. Be generous with both coatings. Place the coated chicken breast halves in the prepared baking dish in a single layer, then mist the tops evenly with olive oil cooking spray.
4. Bake in the hot oven for 30-35 minutes, until the chicken is cooked through. For a deeper golden top, you can shift the oven rack higher near the very end and broil briefly, but do not leave the oven while it browns. Serve warm.