Chicken:

2 large chicken breasts, sliced into four thin filets

1 large egg, whisked

2/3 cup gluten-free breadcrumbs (or regular breadcrumbs)

1/2 cup freshly grated Parmesan cheese (optional)

3 Tbsp gluten-free all-purpose flour (or regular flour)

1 tsp garlic powder

1/2 tsp sea salt

1/4 tsp black pepper

Honey Mustard Sauce (Optional):

1/3 cup olive or avocado oil

3 Tbsp Dijon mustard

2 Tbsp apple cider vinegar

3 Tbsp honey

1/4 tsp sea salt, to taste

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Preheat Oven: Preheat oven to 400°F (205°C). Grease a baking sheet or casserole dish with cooking spray or oil.
Prep Chicken: Pat chicken dry. Slice horizontally or pound with a meat tenderizer to about ½ inch thick, if necessary.
Whisk Egg: Crack egg into a bowl and whisk thoroughly.
Prepare Breading: In a shallow dish, mix breadcrumbs, Parmesan (if using), flour, garlic powder, salt, and pepper.
Bread Chicken: Dip each filet in egg, then coat with breadcrumb mixture. Press additional breadcrumbs for a thicker crust. Place on baking sheet.
Bake: Bake 12–15 minutes or until golden brown and internal temperature reaches 165°F (74°C).
Optional Honey Mustard Sauce: Blend oil, mustard, cider vinegar, honey, and salt until smooth. Serve as a drizzle or dipping sauce.
Serve: Enjoy with rice, roasted vegetables, or a fresh green salad.

Thin Filets Cook Faster: Slicing or pounding chicken ensures even cooking and juicier results.
Breadcrumb Alternatives: Panko, crushed pretzels, or almond flour (for grain-free/low carb).
Cheese-Free Option: Skip Parmesan for dairy-free or increase salt slightly.
Seasoning Variations: Try Cajun, lemon pepper, chili powder, or Italian herbs for extra flavor.
Serving Suggestions: Pair with rice pilaf, roasted veggies, mashed potatoes, or salads.
Storage: Store leftovers in an airtight container for 3–4 days. Reheat in oven or air fryer for best results.