Baking the chicken at a lower temperature, below 375°F, helps the chicken retain its moisture and tender texture without browning the outside or creating a crust. Roasting anything above 375°F is better for a whole bird, or skin-on pieces that need the browning and caramelization. I bake the thin sliced chicken at 325°F because it doesn't take that much longer than at 350°F and will give you the juiciest cutlet!