Instructions:
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish. If chicken breasts are thick, carefully butterfly or pound them to an even thickness (about ¾ inch). Toss chicken lightly with 1 Tbsp olive oil, salt, and pepper. Set aside.
- In a medium bowl, whisk together mayonnaise, ¼ cup Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, anchovy paste, minced garlic, and oregano until completely smooth.
- Whisk in the heavy cream until the sauce is smooth and pourable. Taste and adjust seasoning if necessary.
- Pour about three-quarters of the sauce over the prepared chicken breasts in the baking dish, turning to coat both sides evenly. Spread the chicken out so it’s not overlapping. Keep the remaining ¼ of the sauce aside for topping.
- In a small bowl, mix the Panko breadcrumbs, 2 Tbsp Parmesan, and melted butter until evenly coated.
- Dollop spoonfuls of the reserved Caesar sauce over the top of each chicken breast. Sprinkle the Panko crumble evenly over the top of the sauce layer.
- Bake for 25–30 minutes, or until the internal temperature of the thickest part of the chicken reaches 160°F (71°C).
- Remove from the oven. Let the chicken rest in the dish for 5 minutes (it will finish cooking to 165°F / 74°C). Garnish generously with fresh parsley before serving immediately.