Step 1
Whisk together olive oil minced garlic basil rosemary thyme and black pepper in a bowl.
Step 2
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
Step 3
Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 5
Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
Step 6
Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
Step 7
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Step 8
Press chicken into pretzel mixture coating both sides.
Step 9
Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
Step 9
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).