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Transfer the chicken to a plate, cover with plastic wrap and refrigerate until firm, at least 20 minutes or up to 3 hours.Meanwhile, adjust the oven racks to the lowest and middle positions and heat the oven to 400 degrees.
Pulse the bread and crackers together in a food processor to coarse crumbs, about 10 pulses.

Spread the crumbs on a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 7 to 9 minutes.
Let the crumbs cool to room temperature.Turn the oven to 450 degrees and set a wire rack inside a second rimmed baking sheet. Spread the cooled crumb mixture in a third shallow dish.Pat the chicken breasts dry with paper towels and season with thesalt and pepper. Lightly coat each breast with vegetable oil spray.Bake the chicken on the lowest rack for 10 minutes.

Lower the oven temperature to 400 degrees and transfer the baking sheet to the middle rack. Continue to bake until the chicken breasts register 160 to 165 degrees on an instant-read thermometer, about 20 minutes longer.

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