Let me begin by saying I DID NOT STICK MY FINGER IN THE MAYO. I removed aprox. 2 tablespoons of mayo from the jar and spread it on the chicken and followed the recipe as far as covering with the cheese/crumb mixture. I got more mayo out and used a fresh spatula to spread the mayo on the eggplant to avoid cross contamination. The cooking time for the chicken is about 15 to 30 minutes too long. In my opinion cooking a boneless skinless breast (you do not specify) for that long renders it dry so I cooked mine for about 20 minutes and then added the eggplant and cooked for about 20 more minutes. Great crispy crust and loved the flavor. I did not have the flax seed so I also left it out.