• Preheat the oven to 350°F (180°C). (You can also fry it in oil.)
• On a baking tray, place parchment paper.
• Either leave the chicken breasts whole or cut them into strips, neither too thick nor too thin.
• On one plate, place the flour. On another, the beaten eggs seasoned with salt and pepper. On a third, mix breadcrumbs with salt, pepper, oregano, and paprika.
• Dip each chicken piece first in the flour, then in the egg, and lastly coat it with the breadcrumb mixture.
• Arrange the chicken on the tray. Once ready, bake for 20 minutes or, if preferred, fry in oil.
• Meanwhile, prepare the sauce. In a pot, add equal parts of panela and water. Heat until a syrup forms.
• Remove from heat, add the jam, vinegar, and chili flakes. Mix well, transfer to a container, and wait for it to cool completely.
• Separately, whip the cream slightly and combine with the previous mixture to achieve the tangy sauce. And voila!
• Serve the chicken with the sauce on the side.

Enjoy!