Preheat the oven to 375°F (190°C).

Pound the chicken breasts to an even thickness of 1/2 inch.

Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat with a mixture of bread crumbs and grated Romano cheese.

In a large skillet, heat olive oil over medium heat.

Add the breaded chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through.

Transfer the cooked chicken to a baking dish.

In the same skillet, add minced garlic and sauté for about 1 minute.

Pour in the heavy cream and bring to a simmer.

Stir in the grated Romano cheese, salt, and pepper until the cheese is melted and the sauce is smooth.

Pour the cheese sauce over the chicken in the baking dish.

Bake in the preheated oven for 15-20 minutes, until bubbly and golden on top.

Garnish with chopped parsley before serving.