Instructions

• Preheat oven to 450°F. Lightly spray a baking dish with nonstick cooking spray.
• If the chicken breasts are not an even thickness, pound or slice them so they are uniform in size and thickness. Pat the breasts dry with paper towels.
• Beat 1 large egg in a shallow dish.
• In a separate shallow dish combine 1 cup Italian breadcrumbs, ½ teaspoon smoked paprika, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon kosher salt; stir to combine.
• Dip each chicken breast first into the beaten egg, letting any excess drip off, then press both sides into the breadcrumb mixture to coat. Arrange the coated breasts in a single even layer in the prepared baking dish without overlapping.
• Bake uncovered at 450°F for 15–20 minutes, until the coating is golden and crisp. Do not turn the chicken.
• Pour ¾ cup barbecue sauce evenly over the chicken breasts.
• Return the dish to the oven and bake 5–10 minutes more, until the sauce is bubbly and the chicken is cooked through (internal temperature 165°F). Remove from oven and let rest a few minutes before serving.