Preheat the oven to 425 degrees F (220 degrees C).
Lay down the plastic wrap on top of the chicken, then use a meat mallet or rolling pin to pound the meat until it becomes about 1/4-1/8-inch thick. Season the chicken with
Salt (1 tsp)
Pepper (1/2 tsp)
on all sides.
Flour (1 cup)
into two separate trays. Season both trays with salt and pepper. In another tray, mix together the
Breadcrumbs (1 1/2 cups)
Dried Thyme (1 1/2 Tbsp)
Chicken Breasts (4)
in flour (make sure every part is well coated), shake off the excess, then dip into the egg and lastly coat with breadcrumb mixture. Repeat with remaining chicken. Transfer the coated chicken to a greased rack with a tray.
Nonstick Cooking Spray (as needed)
on top of each chicken breast. Bake for 10-15 minutes.
Fresh Parsley (1 Tbsp)
. Serve with a squeeze of a
Lemon Wedge (1)
and an optional salad of your choice.