Carefully slice each chicken breast lengthwise into thin cutlets.

Briefly pound each cutlet on a sturdy wooden cutting board using a meat tenderizer.

Place the tenderized cutlets in a large baking pan and drizzle on the olive oil.

Use clean hands to rub the olive oil into each cutlet (both sides).

Lightly sprinkle each side of the oiled cutlets with the seasonings.

Bake at 375 °F/ 190 °C for 15-20 minutes or until cooked through.

Serve immediately.

Refrigerate cooled cutlets for up to 4 days in a glass container with tight fitting lid.