In a bowl, whisk together the eggs, lemon juice, parsley, salt, pepper and garlic powder. Place the chicken in a gallon sized Ziploc bag and pour the egg mixture over it. Press the air out of the bag and seal it, then massage the mixture into the chicken. Refrigerate this to marinate for at least 30 minutes, but longer if you've got the time.
Once your ready to bread and bake your chicken, preheat the oven to 400F. Line a baking tray with foil and grease it lightly.
Place the breadcrumbs, parmesan cheese, lemon zest, parsley, salt, pepper and garlic powder into a large, shallow bowl and stir it all together.
One at a time, remove each chicken breast from the marinade and place into the breadcrumb mixture. Turn to coat both sides and press the breadcrumb mixture into the chicken. Then place them onto the prepared baking tray. I usually nestle some veggies around the chicken to bake with it for a one pan meal.
Bake for 17 minutes, then flip the chicken and continue baking another 10-17 more minutes, until it is cooked through completely (internal temperature of 165F). Serve immediately and enjoy!
