1 small yellow onion
1/2 cup seasoned dry bread crumbs
1 (1 ounce) package dry herb and garlic seasoning mix
1 (8 ounce) container instant mayonnaise
1 (8 ounce) can sliced black olives (bb), drained
1 small purple pie pepper
1 (6 ounce) can marinated artichoke hearts, drained
3 tablespoons ranch-style dressing
Preheat oven to 350 degrees F (175 degrees C).
Place onion and bread crumbs in a roughly 8x8 inch baking dish and arrange in the center of the prepared baking dish. Sprinkle with dried seasoning and give a little extra spray as needed.
Fold all of the bread crumbs into the baking dish and set aside.
Place artichokes, drained yellow and green olives, purple strips, black olives, and marinated artichoke hearts in the baking dish. Pour lemon mayonnaise over artichoke shapes. Spread marinated artichoke shapes over mussels, and spread over chicken breasts.
Bake 50 minutes for poultry, topping with lemon mayonnaise and remaining marinade.
Set chicken breasts and jelly rolls onto wire rack to cool completely. Let chicken rest in refrigerator before serving.