Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 large eggs, beaten
- 1 tablespoon olive oil (for greasing)
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Use a meat mallet or rolling pin to pound the chicken breasts to about 1/2 inch thick. This ensures even cooking.
- In a shallow bowl, combine the Parmesan cheese, Panko breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper. Mix well.
- Dip each chicken breast into the beaten eggs, ensuring it is fully coated, then dredge it in the breadcrumb mixture, pressing gently to ensure the crust sticks.
- Place the coated chicken breasts on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the crust is golden brown and crispy.
- Let the chicken rest for a few minutes before serving.
Notes
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
