Preparation

• Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
• Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.

• After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
• Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
• In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
• In another shallow dish, whisk one egg.