Preheat your oven to 400°F (200°C). In a shallow bowl, combine grated Parmesan, panko breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper. In a separate bowl, beat the eggs.

Dip each chicken breast into the beaten eggs, ensuring it’s fully coated. Then, dredge the chicken in the Parmesan breadcrumb mixture, pressing gently to adhere the crust evenly.

Place the coated chicken breasts on a greased baking sheet or a wire rack. Drizzle or spray with olive oil or melted butter to enhance crispiness. Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through (internal temperature of 165°F).

While the chicken bakes, prepare the garlic sauce. In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Optionally, add a splash of chicken broth or cream for richness. Simmer for 2-3 minutes and season with salt and pepper. For extra flavor, stir in chopped parsley or a squeeze of lemon.