Prepare the Chicken

• Preheat the oven to 400°F (200°C). Grease a baking dish with cooking spray.
• Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about ½ inch thick.

Prepare the Breading Mixture

• In a shallow bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, oregano, salt, and pepper.
• In another bowl, whisk together the eggs and milk until well combined.

Coat the Chicken

• Dip each chicken breast into the egg mixture, allowing the excess to drip off.
• Coat the chicken in the breadcrumb mixture, pressing gently to adhere the coating evenly.

Bake the Chicken

• Place the coated chicken breasts in the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.

Prepare the Cream Sauce

• While the chicken is baking, combine the heavy cream and Dijon mustard in a saucepan over medium heat. Stir until heated through but not boiling.

Serve the Dish

• Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing. Drizzle the cream sauce over the chicken and garnish with fresh parsley.