On a quaint garden terrace in Italy, someone is having the same dinner as you are...
For this dish, you will need to buy a package of chicken breasts (as many per person), one or two package (s) of ravioli any kind you like (serving at least 4 per person). And, you will need to have: fresh grated parmesan cheese, mayonnaise, dried herbs, Yukon Gold potatoes, butter and heavy cream.
Turn
on your oven to F400. Take out a glass baking dish. Drizzle olive oil
in the bottom and lay in your chicken breasts. Drizzle olive oil across
the top of each, also sprinkle on garlic powder and a bit of salt. Slide
into the oven to bake for about 10-12 min. depending on the number of
breasts used. I also like to pour in after the first 6 min. 1/4 cup of chicken stock and pop back into the oven for another 4-6 min.
After that time, remove the chicken breasts from oven and gently squeeze/spoon mayonnaise
over the top coating each one also coating each with fine Parmesan
cheese (from a shaker table top container) and then a handful of fresh
grated Parmesan cheese finishing with a generous sprinkle of dried
herbs: rosemary, mint, and oregano. Bake in the oven
uncovered for about 15 min. depending on thickness and number of the
breasts used. 
As for the side dish, prepare about 6 large Yukon Gold potatoes to boil, using a dash of salt in the water. Once tender, drain and mash with 1/4 quarter stick of butter and 1/3 cup of heavy cream, along with a overly generous table spoon of sour cream. If you like your mash even more creamy then add more butter and cream.
Serve with a fresh green garden salad of Romaine, spinach and arugula 'Rocket'.
~ Tutti a Tavola!
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