Crispy Panko Chicken Breasts

Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick.

Lightly beat egg in a shallow bowl.

Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl.

Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture.

Press chicken into crumbs until fully coated.

Heat oil in a large skillet on medium high heat.

Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.