• Preheat oven to 425°F.
• Fillet each breast to make 4 fillets. Pat chicken dry with a paper towel (optional).
• In a small bowl, combine all seasonings.

  Choose whether to only spray chicken with olive oil or use butter and olive oil combo.

Melted Butter and Olive Oil Option

• Pat chicken dry. Combine the butter and oil and coat both sides of the chicken fillets. Sprinkle half of the seasoning over 1 side of each fillet. Place fillets seasoning side down in a cake pan or high-ridged pan. Drizzle any of the butter/oil that's fallen off onto the top. Sprinkle remaining seasoning on top.

Spray Olive Oil Option

• Spray cake pan generously with olive oil. Sprinkle half the seasoning mix on each fillet one at a time. Place fillets seasoning side down on the olive oil. Sprinkle remaining seasoning on top of each fillet. Spray all fillets with olive oil, holding the spray bottle far away enough that the spray doesn't knock off the seasoning.
• Bake at 425°F on middle rack for 15 minutes or until internal temperature reaches about 150°F. Increase temperature to broil for 3-5 minutes, or until internal temperature reaches 160°F. Remove from the oven and tent with lid or tinfoil for a few minutes before slicing to serve. Temperature will continue to rise once out of the oven.
• Save all juices to serve with the chicken or to store with any leftovers.