Transfer the chicken to a plate, cover with plastic wrap and refrigerate until firm, at least 20 minutes or up to 3 hours.Meanwhile, adjust the oven racks to the lowest and middle positions and heat the oven to 400 degrees.
Spread the cooled crumb mixture in a third shallow dish.Pat the chicken breasts dry with paper towels and season with thesalt and pepper.

Lightly coat each breast with vegetable oil spray.Bake the chicken on the lowest rack for 10 minutes.
Continue to bake until the chicken breasts register 160 to 165 degrees on an instant-read thermometer, about 20 minutes longer.

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