3 tablespoons olive oil, divided
3 1/2 cup (1/2 inch) cubed Italian bread, toasted (about 6 ounces)
1/3 cup finely chopped fresh parsley
3 tablespoons grated fresh Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 cup all-purpose flour
2 large eggs whites, lightly beaten
1 large egg, lightly beaten
8 (6-ounce) skinless, boneless chicken breast halvesPreheat convection oven at 325 degrees. Pour 2 tablespoons oil in a jelly roll pan. Place bread in a food processor, pulse until coarsely ground. Combine breadcrumbs, parsley, cheese, sugar, salt, pepper, and garlic in a shallow dish. Combine egg whites and egg in a shallow dish. Dredge 1 chicken breast half in flour; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Place in prepared dish. Repeat procedure to the remaining chicken, flour, egg mixture and breadcrumb mixture. Drizzle tablespoon of oil over chicken. Convection bake for 20-25 minutes. Serves 8.

Serving suggestion: Roast vegetables in convection oven while chicken is baking.