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1
Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
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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.
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3
Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
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4
Preheat oven to 350 degrees F (175 degrees C).
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5
Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
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6
Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
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7
Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
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8
Press chicken into pretzel mixture, coating both sides.
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9
Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
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10
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).
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11
Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.
