Prepare the Chicken:

• Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
• Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.

Make the Crispy Coating:

• In a shallow bowl, mix together panko breadcrumbs, Parmesan cheese, and dried Italian herbs.
• Dip each chicken breast in melted butter, then coat it evenly with the breadcrumb mixture, pressing gently to ensure it sticks well.

Sauté Garlic:

• In a small pan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Prepare the Sauce:

• Add the diced tomatoes (with juices) to the pan with garlic. Stir in a pinch of salt and pepper. Let the sauce simmer for about 5 minutes, stirring occasionally.

Bake the Chicken:

• Heat 1 tbsp olive oil in a skillet over medium-high heat. Once hot, add the breaded chicken breasts and sear for about 2-3 minutes per side until golden brown and crispy.
• Transfer the chicken to the prepared baking dish, then pour the prepared garlic tomato sauce evenly over the chicken.

Bake & Broil:

• Bake the chicken in the oven for about 20 minutes or until the chicken is cooked through (internal temperature should be 165°F/74°C).
• For an extra crispy coating, switch the oven to broil for the last 2-3 minutes of cooking. Watch closely and broil until the breadcrumbs are golden and crispy.

Garnish & Serve:

• Once the chicken is golden and crispy, remove from the oven and garnish with fresh parsley.
• Serve immediately with your favorite sides.