Preheat the oven to 375°F (190°C).

Pound the chicken breasts to an even thickness using a meat mallet.

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of bread crumbs, Romano cheese, salt, and pepper.

Dredge each chicken breast in flour, dip in eggs, and coat with the bread crumb mixture.

In a skillet, heat olive oil over medium heat. Add the breaded chicken and cook for 5-7 minutes on each side until golden brown.

Transfer the cooked chicken to a baking dish.

In the same skillet, add heavy cream, garlic powder, and Romano cheese. Stir until the cheese is melted and the sauce is smooth.

Pour the sauce over the chicken in the baking dish.

Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and the sauce is bubbly.

Garnish with dried parsley before serving.