Preheat oven to 275°F (135°C). Grease a 9×13-inch baking dish with nonstick spray. Set aside.

Slice each chicken breast in half horizontally to create two even pieces (cutlets), resulting in 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness.

Place the milk in a shallow bowl and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.

In a large skillet, melt butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side, being careful not to burn. Place chicken side by side in the prepared baking dish. Place chicken in the oven to finish cooking while you prepare the basil cream sauce. The chicken takes about 10 minutes in the oven. The internal temperature of the chicken needs to be 165°F (74°C).

For the Basil Cream Sauce: Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth and bring to a boil over medium-high heat, stirring to loosen browned bits from the pan. Stir in the cream, bring to a slight boil, and stir for several seconds, then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir the sauce until it thickens, about 5 minutes.

Serve the chicken with basil cream sauce on top. Enjoy!