For oven fried chicken breast, gather 2 1/2 pounds of boneless skinless breasts, 2 cups of panko breadcrumbs, 4 tablespoons of olive oil, 1/4 cup of Dijon mustard and 1 cup of Parmesan cheese. Organize 2 tablespoons of thyme, 2 tablespoons of water, kosher salt and black pepper.
On a clean surface, lay out the individual chicken breasts at equal distances apart, and cover them with butcher paper or plastic wrap. Pound out each of the breasts with the flat side of a meat tenderizer or a rolling pin until they are each roughly 1/4 inch thick. Be careful not to cross-contaminate surfaces with the raw protein. Line a baking sheet with foil, and place a cooling rack greased with non-stick cooking spray directly inside it.
Combine the breadcrumbs, cheese, thyme and half of the olive oil in a bowl. Salt and pepper the mixture to taste. In another dish, mix the mustard, water and the remaining olive oil, along with some salt and pepper. Coat the breasts entirely in the mustard mix, dredge them in the breadcrumbs, and place them atop the greased rack inside the baking sheet. Bake the breasts at 400 degrees Fahrenheit for 25 minutes, and check the interior temperature to ensure the chicken is done. The safe poultry temperature is 165 F. If they are not done, return the chicken to the oven and continue cooking for another five to 10 minutes.