I’ve never encountered this combination before, but it was an incredible success!

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

In a shallow bowl, mix together the breadcrumbs, rosemary, thyme, Parmesan cheese, salt, and pepper.

Brush each chicken fillet with olive oil, then dip it into the beaten egg, ensuring it’s well coated.

Press each fillet into the breadcrumb mixture, making sure both sides are evenly coated.

Place the coated chicken fillets on the prepared baking tray.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.

Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

For a gluten-free version, use gluten-free breadcrumbs. If you have picky eaters, you can substitute the herbs with milder ones like parsley or basil. For an extra kick, add a pinch of cayenne pepper to the breadcrumb mixture. You can also try using panko breadcrumbs for an even crunchier texture. If you prefer a cheesy twist, add a bit more Parmesan or even some shredded mozzarella to the crust.