Crispy Baked Chicken Breasts with Panko and Parmesan

Preheat the oven to 350°. Line a baking sheet with parchment paper.

In a medium bowl, stir together the panko, Parmigiano-Reggiano cheese, 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground pepper.

Rinse the chicken breasts under cold running water and pat dry. Press the panko mixture evenly onto both sides of each breast.

Heat the oil in a medium nonstick or cast-iron frying pan over medium high heat. Sear the chicken for 3 minutes on each side, until both sides are brown and crispy. Place the chicken on the prepared baking sheet, place it in the oven for 10 minutes, or until the middle is no longer pink and an instant-read thermometer registers 165°.