Ingredients:

  • 4 boneless, skinless chicken breasts (approx 1.5 lbs / 680g)
  • 4 tbsp (57g) unsalted butter, melted
  • 4 cloves (12g) garlic, finely minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (60g) Panko breadcrumbs
  • 1 tsp (2g) dried oregano
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 lemon wedge

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with olive oil.
  2. Pat the chicken breasts dry with paper towels to ensure the coating adheres properly.
  3. In a small bowl, stir together the melted butter and minced garlic.
  4. In a separate medium bowl, combine the grated Parmesan cheese, Panko breadcrumbs, and dried oregano.
  5. Brush each chicken breast generously with the garlic butter mixture, then press the meat firmly into the Parmesan mixture until a thick layer forms on top.
  6. Arrange the chicken in the prepared baking dish, ensuring they are not touching to allow heat circulation.
  7. Bake for 25–30 minutes, or until the breadcrumbs are deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).
  8. Garnish with chopped fresh parsley and serve with a lemon wedge for brightness.