Averie Cooks

-1 Preheat oven to 425F. Line a baking sheet with aluminum foil, set aside.
-1 To a large ziptop plastic bag, add the chicken. Tip – I recommend buying one 1-pound breast from your butcher. Slice it in half horizontally so you have two thin halves, then slice each half vertically, so you now have 4 pieces. If you can’t get chicken from the butcher, do your best so you end up with one pound of thinly sliced breasts.
-1 Add the olive oil, seal bag, and smoosh chicken around so it’s evenly coated with oil.
-1 Unseal bag, add the panko, parmesan, oregano, salt, pepper, seal, and smoosh chicken around so it’s evenly coated.
-1 Transfer chicken to baking sheet. There will likely be a fair amount of panko mixture in the bag. Using your hands or a spoon, add a couple tablespoons of the mixture to each breast so it’s quite thickly coated on the top side.
-1 Bake for about 20 to 25 minutes or until chicken reaches an internal temp of 165F and is lightly golden browned. You don’t have to flip it. I baked for 25 minutes for a richer golden color. Bake until done; all ovens, climates, and thickness of chicken varies and impact baking time.
-1 Garnish with parsley and optionally serve with lemon. Serve immediately. Chicken is best warm and fresh.