Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper and set aside.
Cut chicken breasts into strips, keeping pieces as evenly thick as possible. Set aside.
Add onion soup mix and parmesan cheese into a food processor and mix on pulse on high until ground and mixed.
In a medium-sized bowl, add Panko bread crumbs, onion soup mix, parmesan and garlic powder. When thoroughly mixed, pour into a dredging dish.
Melt butter in a separate dredging dish until fully melted.
Dredge chicken strips into butter, then into bread crumbs until coated on all sides, and place individual pieces on prepared cookie sheet, leaving enough room between each piece.
Bake in oven for 15-20 minutes until thoroughly cooked. Remove from oven and serve.