Parmesan Crusted Chicken with a Kick

I made this tonight and it came out so yummy, I decided to post it. I wanted to use bread crumbs, but didn't have any gluten free bread crumbs so I made my own by toasting two pieces of gluten free millet/chia bread and grinding them into crumbs.  You can do either. They sell gluten free panko bread crumbs, which I think would've worked really well with the moisture of the parmesan cheese.  So, if you aren't able to buy gluten free panko bread crumbs, just make them yourself!

Parmesan Crusted Chicken with a Kick

4 Boneless, skinless chicken breasts
1 cup gluten free bread crumbs (or homemade by toasting two pieces of gluten free bread and then putting them in a food processor to make crumbs)
1 cup Parmesan/Romano cheese (not shredded or shaved) I used grated.
1/2 tsp salt
1 tsp pepper
1/2-1 tsp cayenne (depending on how hot you want it. I used 1 tsp and it was YUMMY!)
2 tbsp mayonnaise


Mix bread crumbs, parm cheese, salt, pepper and cayenne in a mixing bowl.
Rinse Chicken breasts and pat dry with a paper towel.
I laid the chicken breasts in a 9x13 baking dish. One at a time, I spread a thin layer of mayo onto one side of the breast, then coated both sides with the parmesan/bread crumb mixture.Lay the breast mayo side up. Finish coating all the breasts and put into the baking dish.  I sprinkled the remaining bread crumb mixture onto the breasts in the pan and patted it down....just because..lol
Bake at 450 degrees for 20 minutes (or until juices run clear).  I found 20 minutes was perfect.  I let it sit about 5-7 minutes before serving.