Preheat oven to 425 degrees F
Wash chicken breast, then pound to an even thickness before cooking.
Place the chicken on a chopping board, then cover in a plastic wrap. Using a mallet, pound until all the pieces are of an even thickness as possible. Between a quarter and half inch is best, but the essential thing is making sure the width is as uniform as possible.
You need to cover the meat before you beat it to keep the bodily fluids from flying around the room.
Salt chicken, then combine spices (herbs, onion and garlic powder, paprika, white and cayenne pepper. Mix well.
Sprinkle both sides with generous amount of the spice blend, place them on a lined cookie sheet in a single layer.
Bake in a preheated oven for about 16- 18 minutes, and juices are clear or a meat thermometer inserted into the thickest part of the breast reads 160-170 degrees. This all depends on the thickness of your chicken. For accurate results, it is best to use thermometer.
Let it rest for 5-10 minutes before slicing to prevent excess juice from running out. Remove and serve with veggies and/or rice.