Cut the chicken fillets in half and season with salt and pepper. Mix the yogurt with 4 tablespoons of olive oil, garlic, mustard, oregano, and paprika. Coat the chicken fillets with this mixture. Place the fillets in a baking dish, cover them with plastic wrap, and let them rest in the refrigerator for at least 2-3 hours.

Before baking, sprinkle each fillet with Parmesan cheese without removing the yogurt mixture, then coat them in breadcrumbs. Grease a shallow baking dish with olive oil and arrange the chicken pieces in it. Drizzle a little olive oil on top and bake in a preheated oven at 220ºC (428ºF) for about 20 minutes. Once cooked, sprinkle with chopped parsley and serve.