To make mayonnaise-crusted chicken, combine 1/2 cup mayonnaise, the zest from 2 lemons, 2 teaspoons paprika, 1 teaspoon celery seed, 1 teaspoon each salt and pepper, and a pinch of cayenne pepper. Salt and pepper 4 8-ounce chicken breasts, arrange the chicken in a baking dish, and heavily baste each chicken breast with the mayonnaise mixture. Bake the chicken at 425 F for 20 to 25 minutes, or until the chicken is cooked through.
Another option is to combine 1/2 cup mayonnaise with 1/4 cup grated Parmesan cheese. Arrange 1 1/4 pound of boneless, skinless chicken breasts in a baking dish, and spread the mayonnaise mixture evenly over the chicken. Sprinkle 4 tablespoons of Italian bread crumbs over the chicken, and bake the chicken at 425 F for 20 minutes.
Alternately, combine 2 cups panko bread crumbs, 1/2 cup shredded Emmentaler or Gruyere cheese, salt, pepper and 3 tablespoons of olive oil in a bowl, and mix thoroughly. In a separate bowl, combine 1/2 cup mayonnaise, 1/4 cup milk, 4 tablespoons fresh thyme, and salt and pepper.
Pound 4 chicken breasts to 1/2 inch thick, salt and pepper the chicken to taste, and dip the chicken in the mayonnaise mixture. Dip the coated chicken in the bread crumb mixture, and place the chicken on a wire rack placed inside a baking dish. Bake the chicken at 400 F for 40 minutes.