Preheat oven to 400 degrees and place a rack in the center of the oven.
In a medium glass bowl, whisk together all of the olive olive oil, garlic, and herbs*. If you really enjoy herbs, make sure to use at least 2 teaspoons. This dish can also made without herbs or without the garlic - very versatile. Add salt and pepper to taste.
*This makes a great base for a salad dressingl. For dressing, remove a few tablespoons and place in separate bowl with a tablespoons of organic Apple Cider Vinegar or lemon juice and whisk together. Adjust the oil-vinegar ratio to your taste. Pour over salad greens before serving.
Start with a 1/2 cup of Panko bread crumbs in a medium bowl or large plate. Set aside.
Rinse chicken and pat dry. Place the chicken in between to sheets of plastic wrap and pound to make the breasts even & a slim thickness (this will help the to cook fast). Sprinkle with a little salt and pepper and set aside.
Dip each chicken breast in the oil mixture, coating well and pressing the herbs and garlic on the flesh.
Dredge each side through breadcrumbs and press crumbs into flesh. Add more bread crumbs if necessary.
Bake 25-30 minutes in an oven proof skillet or container until the chicken is thoroughly cooked (internal temp. 165 degrees). Turn chicken halfway through the baking time and press crumbs down on flesh with a spatula. During the last 3-5 minutes, turn on the broiler to crisp the crumbs further.