1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Pound chicken breasts to even thickness (about ½ inch) for even cooking. Season both sides with salt and pepper.
3. Set up a breading station:
   → Flour (seasoned with pinch of salt & pepper)
   → Beaten eggs
   → Mix of panko, Parmesan, garlic powder, oregano, and paprika
4. Dredge each chicken breast:
   → Coat in flour (shake off excess)
   → Dip in egg
   → Press into breadcrumb mixture until fully coated
5. Place on the baking sheet. Drizzle or brush with olive oil or melted butter for extra crispiness.
6. Bake 20–25 minutes, until golden brown and internal temperature reaches 165°F (74°C).
7. Let rest 5 minutes before slicing. Serve hot!

✨ Serve with:
• Lemon wedges for brightness
• Roasted vegetables or mashed potatoes
• Marinara sauce for dipping (turn it into a mini chicken parm!)

💡 Make ahead: Bread unbaked chicken and refrigerate up to 24 hours. Bake fresh when ready.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 4 , Calories : 320 , Net Carbs: 18g , Fats: 12g , Protein: 36g