Line a cookie sheet with parchment paper. Liberally cover the paper with oil. Most of it will remain on the parchment paper after cooking.
Butterfly each chicken breast so you have two or three pieces. Butterflying is a technique used to make a thick piece of meat thinner, which makes it quicker to cook. To butterfly a chicken breast, hold the breast with one hand and using a sharp knife, slice the breast in the length. If the breast is very thick you can get three slices.
Add the breadcrumbs to a deep dish. Season liberally with the salt, paprika and granulated garlic.
Break the eggs, one at a time to check for blood into a bowl. Again season liberally with salt, paprika and granulated garlic.
Place each piece in the egg mixture to cover completely. Using a fork, hold it up to drain the excess egg.
Place the egged piece into the bread crumbs, making sure that each breast is fully covered.
Place on the cookie sheet.
Bake at 425 for 17-20 minutes, until the sides are nicely browned.
Turn each piece over and bake another 6-7 minutes.
If serving immediately, put on a plate lined with paper towel to drain the excess oil.
If reheating, place the breasts into a tin foil pan, cover tightly and poke with a fork to let the steam out.
No one will believe this chicken was not fried...Enjoy!