4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1/2 cup breadcrumbs

1 tablespoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

2 tablespoons olive oil

2 tablespoons butter

6 cloves garlic, minced

1/2 cup heavy cream

1/4 cup chicken broth

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Preheat the oven to 400°F (200°C).
In a shallow bowl, combine the grated Parmesan, breadcrumbs, garlic powder, oregano, salt, and black pepper.
In another shallow bowl, beat the eggs.
Dip each chicken breast into the egg mixture, then dredge in the Parmesan breadcrumb mixture, pressing gently to ensure the coating sticks.
Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes per side, until golden brown and crispy.
Transfer the chicken to a baking sheet and bake in the oven for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the garlic sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant.
Stir in the heavy cream and chicken broth, and simmer for 3-4 minutes until the sauce thickens slightly. Add lemon juice and season with salt and pepper to taste.
Once the chicken is done, remove it from the oven and drizzle with the garlic sauce. Garnish with fresh parsley before serving.

Spicy Option: Add red pepper flakes to the breadcrumb mixture for a spicy kick.

Vegetarian Option: Replace chicken with large portobello mushrooms for a tasty vegetarian version.

Herbed Garlic Sauce: Try adding fresh herbs like thyme or rosemary to the sauce for extra flavor.

Parmesan Chicken with Pesto: Add a dollop of pesto over the garlic sauce for a fresh twist.