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Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the olive oil, dried oregano, garlic powder, salt, and black pepper, then rub the mixture evenly over both sides of the chicken.
Heat a large skillet or grill pan over medium-high heat until a drop of water evaporates on contact. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.
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