Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 grams total)
  • 1 cup (100g) grated Parmesan cheese
  • 1 cup (100g) breadcrumbs (preferably panko for extra crunch)
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (oregano, basil, and thyme)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • Cooking spray or olive oil (for greasing the baking sheet)

Instructions:

  1. Preheat the oven to 400°F (200°C) and set up a dredging station with three shallow bowls for eggs, breadcrumbs, and the cheese mixture.
  2. Place chicken breasts between two pieces of plastic wrap and pound until an even thickness (about 1 inch).
  3. In one bowl, whisk together eggs and Dijon mustard. In another bowl, combine breadcrumbs, grated Parmesan, garlic, Italian herbs, salt, and pepper.
  4. Dip each chicken breast in the egg mixture, then coat in the breadcrumb mixture, pressing lightly to adhere.
  5. Place coated chicken breasts on a greased baking sheet and refrigerate for at least 30 minutes for a better crust.
  6. Bake in the preheated oven for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
  7. Let rest for 5 minutes before slicing and serving.