This recipe was even more tasty after the flavors had a chance to rest as leftovers. I stole it from Reader's Digest but the link I found is from the St. Paul Pioneer Press.
The lack of sauce and breading makes this fast and the fear of dripping sauce on myself at work was gone. I loved the idea of making bread crumbs then mixing them with the cheese. I used a bit of asiago that was left over from the salmon two weeks ago. The only mistake I made was skimping on the basil and using stuff from the spice rack that is long dead.
This was a winner that will have to come around again.