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The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
Preheat the oven to 400°F (205°C). Toss the bread cubes with 2 tbsp olive oil and 1/4 tsp kosher salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, turning once halfway through, until deep golden and crisp throughout. Set aside to cool.
Pat the chicken breasts dry and season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.
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