Preheat the oven to 400 degrees Fahrenheit.

In a bowl, mix the ground chicken with the salt, garlic powder, onion powder, and black pepper. Do not mix in the eggs.

Beat the eggs in a separate bowl.

Lay a sheet of parchment paper on your work surface. Sprinkle a thin, even layer of flour over the parchment to prevent the chicken mixture from sticking.

Place the ground meat mixture onto the floured parchment. Using your hands, press and spread it into an even layer about 1/2-inch to one-inch thick. It should be substantial but not too thick.

Sprinkle a thin, even layer of flour over the entire surface of the meat.

Brush on some of the beaten egg evenly over the flour-covered ground chicken, making sure the entire area is coated.

Next, sprinkle the seasoned golden bread crumbs over the top. Press them down gently to create a thin, even coating. Avoid making the bread crumb layer too thick.

Spray the bread crumb layer very generously with olive oil spray.

Spray another sheet of parchment paper with olive oil spray and place it, sprayed-side down, over the breaded chicken.

Fold the parchment underneath and very carefully flip the entire chicken sheet over.

Carefully peel away the parchment from the newly exposed side.

Coat this side with beaten egg and then seasoned bread crumbs, creating an even, relatively thin coating. Remove any excess bread crumbs from the edges.

Spray the top generously with olive oil spray.

Slide the breaded chicken onto a baking sheet and bake until golden, crispy, and the chicken is fully cooked about 15 to 20 minutes.

Cut up and enjoy!

Combine the olive oil, garlic cubes, dried parsley, and salt to make the garlic oil mixture.

Place the baby potatoes in a microwave-safe dish with 1/2 cup water. Cover and microwave for about 10 minutes, or until the potatoes are mostly softened and can easily be smashed. Alternatively, soften the potatoes in the oven by baking uncovered, with a little oil, until tender enough to smash. (The microwave method is quicker.)

Pour half of the garlic-oil mixture onto a baking sheet.

Drain and remove the potatoes from the water.

Arrange the softened potatoes on the baking sheet and give a shake in the oil mixture.

Using the bottom of a measuring cup or glass, firmly press down on each potato to smash it.

Drizzle almost all of the remaining garlic oil mixture over the smashed potatoes, reserving a small amount for serving, if desired.

Bake at 400 degrees Fahrenheit until the potatoes are golden, crispy, and well browned. Drizzle with the reserved garlic oil mixture before serving, if desired.