Place chicken breasts between two sheets of parchment paper and smash until nice and even and about ½ inch thick or less. If they’re really big, you can butterfly the breasts first so you don’t have to smash so much.

In a small blender or food processor, add your bread, garlic, and herbs and give it a quick blitz to make fine breadcrumbs.

Heat a large cast iron skillet over medium high heat with a spritz of avocado oil spray. Let it get nice and hot. Keep your chicken breasts on the parchment paper, sprinkle tops with bread crumbs, and season well with a good pinch of kosher salt and a few cracks of pepper. Flip and repeat on the other side, trying to smash the crumbs into the chicken. Cook chicken for about 3-4 minutes per side (depending on thickness) until golden brown and cooked through. You want an internal temperature of 165 degrees.

Serve with a simple arugula, lemon, and pine nut salad, or over pasta with marinara, built into a chicken sandwich, or chopped up in all of your favorite meals!