In a medium bowl, combine the protein powder, seasonings, and cheeses. Mix until fully combined.
In a separate medium bowl, combine the eggs and heavy cream. Whip the eggs till fluffy.
Cut the chicken breasts in a butterfly cut and use a meat tenderizer in the chicken to that the whole breast is of equal size. This will allow the chicken to cook evenly.
If the chicken breasts are too big you can cut them in half.
Start by dipping the chicken in the egg mixture and then dredge into the protein powder cheese mixture.
For an extra crispy crust, fry in a frying pan until brown on each side and then place in a baking dish to fully cook. This step is optional.
You can place the chicken directly in a baking dish without frying the coating too.
Sprinkle a bit more cheese on the top of the chicken before it’s baked.
Bake it for about 30 minutes or until the internal temperature as reached 165 degrees at the thickest part of the chicken breasts. If you fried the crust beforehand it may only need to cook for 20 minutes.