Parmesan Crusted Chicken

I got this recipe from The Pioneer Woman. It's called Kay's Parmesan Crusted Chicken. (I realize this picture makes the chicken look dry and crusty, but it was actually the most tender chicken I've ever cooked. The topping wasn't crusty at all.) I love her website! She takes pictures (high quality) while she cooks and everything is really good! Here is the recipe:

Ingredients:
1/2 cup Mayonnaise
1/4 cup grated Parmesan cheese
4 chicken fillets (or boneless, skinless chicken breasts)
2 sun-dried tomatoes, jarred
1 tsp Italian herbs
1 tsp basil
cayenne pepper

Crumbs:
2 tbsp breadcrumbs
Garlic salt
1 tbsp Parmesan
1 tsp oregano

Directions:
Preheat your oven to 425 degrees F.

Place 1/2 cup of mayonnaise in a medium sized bowl. Add 1/4 cup of grated Parmesan cheese to the mayonnaise. Next, add a good pinch of cayenne to spice things up a little. You can add regular pepper if you don't care for cayenne. Next, add 1 tsp. frozen or dried Italian herbs or your favorite Italian seasoning and 1 tsp. dried or frozen basil. Finely mince two oil-packed sun-dried tomatoes and add it to the Mayonnaise mixture. Stir until combined.

Now grab another bowl and measure 2 tbsp breadcrumbs, combine that with 1 tbsp Parmesan, 1 tsp dried oregano, and a generous amount of garlic salt. You can also use a little garlic powder with regular salt, of course.

Place 4 chicken breasts in an oven proof dish and spread the Mayonnaise mixture over top generously. Next, cover them with the breadcrumb mixture. Place in a pre-heated oven and bake for 20 to 25 minutes or until cooked through. (Longer cook times will be required for thicker pieces of chicken. Flattening thicker pieces of chicken with a tenderizer beforehand will help reduce over-all cook time.)