1/2 C mayo
1/4 C shredded Parmesan
(get the good stuff)
4 boneless, skinless chicken breasts, halved
1 T Italian seasoned bread crumbs
Mix together the mayo & cheese. Spread on top of chicken.
Sprinkle with bread crumbs. Bake at 425° for 20 minutes.
Pour 1 bag frozen onions & 1 bag frozen corn in a skillet. Heat over medium high heat until liquid is gone and it starts to brown. Add a little olive oil and saute until starting to brown a little. Add 1 large finely chopped tomato & 8 oz Queso Blanco Velvetta. Stir until melted and mixed through.