Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly spray the foil with non-stick cooking spray.
• Pat the 4 boneless skinless chicken breasts dry with paper towels. If any breasts are unevenly thick, place them between two sheets of plastic wrap and gently pound to an even thickness.
• In a small bowl, mix 1/4 cup mayonnaise and 1 tablespoon lemon juice until smooth.
• In a separate shallow bowl, combine 30 crushed Ritz crackers (about 1 cup), 1/4 cup grated Parmesan cheese, and 2 teaspoons dried basil. Stir until evenly mixed; the crackers should be fine crumbs.
• Coat each chicken breast with the mayonnaise mixture, allowing excess to drip off, then press both sides of each breast into the cracker mixture so the crumbs adhere.
• Arrange the coated chicken breasts on the prepared baking sheet, spaced apart so they bake evenly.
• Bake for about 20 minutes, or until the chicken is cooked through (no longer pink in the center and registers 165°F on an instant-read thermometer). Let the chicken rest a few minutes before serving.