This is a nice breaded baked chicken dish can be served with just about any sides. I primarily make this with Chicken Parmesan + spaghetti - top the chicken with sliced parmesan cheese 2-3 minutes before the end of cooking. Also the chicken tastes better if you use a bit more salt before breading! I use a Meater thermometer (if the chicken is thick enough for it) - this way the chicken is cooked perfectly.

1 tbsp flour 1/8 tsp dried basil 1/8 tsp dried oregano 2 tbsp grated parmesan cheese 1/2 cup italian-style breadcrumbs 2 boneless skinless chicken breasts (or 1 pack of chicken tenders) 2 tbsp olive oil salt & pepper

1. Preheat oven to 375°F. 2. In a pie plate, mix together 1 tbsp flour, 1/2 cup breadcrumbs, basil, oregano, and parmesan cheese. Stir so it's thoroughly mixed. 3. Pat chicken dry with paper towel. Sprinkle with salt and pepper (more salt = more flavor!). If you're using a Meater, insert the probe into one of the chicken breasts. 4. Dredge chicken in breading, shaking off excess. 5. Heat 1 tablespoon olive oil in a medium skillet. When oil is shimmering, add chicken and sear until lightly browned, about a minute per side (you're getting a flavorful sear on the outside here - the chicken will finish cooking in the oven). 6. Place chicken on a cookie sheet covered with foil, and transfer to oven. Roast until cooked through (about 8 minutes for tenders and cutlets; longer if it's a thick piece of chicken). 7. Remove from oven and rest for a minute or two, then serve!