Preheat your oven to 400°F (200°C).

In a medium mixing bowl, combine minced garlic, grated Parmesan cheese, freshly squeezed lemon juice, and lemon zest. Add dried oregano, dried basil, salt, and black pepper to the mixture. Stir well.

Place the chicken tenders into the bowl with your prepared marinade, ensuring each piece is evenly coated. Cover with plastic wrap and marinate for at least 10 minutes.

Set up your breading station. In one dish, place the breadcrumbs, and in another, beat the eggs. Lay out an empty dish for transferring the coated chicken.

Take each marinated chicken tender, dip it into the beaten eggs, and then roll in the breadcrumbs.

Arrange the breaded chicken tenders on the prepared baking sheet, leaving space between them.

Drizzle olive oil over the top of the breaded tenders.

Bake for 25 to 30 minutes, or until golden brown and cooked through, checking that the internal temperature reaches 165°F (74°C).

Remove from the oven and let them rest for a few minutes before serving.