Cut chicken breasts into uniform pieces (I usually cut some of my pieces in half lengthwise) and pound with a meat tenderizer until similar thickness.

Place on a foil-lined cookie sheet.

Drizzle the chicken with half of the olive oil and sprinkle with half of the seasonings.

Flip the chicken over and repeat with remaining oil and seasonings.

Rub seasonings in with your fingers, making sure the seasonings and olive oil are evenly distributed.

Let chicken rest around 15 minutes while the oven preheats to 450 degrees.

Bake, uncovered, for 15-20 minutes or until the internal temperature reaches 165 degrees.

For optimal tenderness, let the chicken rest for 5-10 minutes before slicing.