Marinate the Chicken: Combine all Marinade ingredients in a bowl. Add chicken breasts and marinate for at least 30 minutes.
Prepare the Egg Wash: Whisk together eggs, milk, and Dijon mustard from the Egg Wash group.
Prepare the Parmesan Crust: Combine Parmesan cheese, Panko bread crumbs, Italian seasoned bread crumbs, Garlic powder, and Dried parsley from the Parmesan Crust group in a shallow dish.
Coat the Chicken: Remove chicken from marinade and pat dry. Dip each chicken breast into the Egg Wash, then dredge in the Parmesan Crust, pressing to adhere.
Bake the Chicken: Place coated chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through.
Prepare the Butter Sauce: While chicken is baking, melt Butter in a saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
Finish the Sauce: Stir in Chicken broth and Heavy cream. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Stir in Parmesan cheese, Black pepper, and Lemon juice.
Serve: Drizzle Butter Sauce over baked chicken breasts and serve immediately.
