Season the chicken breast generously with salt and pepper.
Melt the butter with the oil in a non-stick skillet over medium heat. Place the chicken in the pan and cover, cook the chicken about 6 minutes per side (depending on the thickness of your chicken breast) or until cooked through.
When cool, Finely dice the chicken and set aside.
In a medium saucepan bring the water to a boil over medium heat.
Take the pan off the heat and stir in the flour, cayenne, garlic powder, and 1/8 tsp salt until a big clump is formed then set aside and let cool for 5 minutes.
Beat the eggs in with the flour clump until well combined then stir in the chicken and Parmesan cheese until well incorporated.
Preheat the oven to 450°F and lightly oil a baking sheet.
Using a Tablespoon, scoop a heaping amount of the dough mixture onto the greased baking sheet then repeat with the remaining mixture, spacing the scoops about 1-inch apart.
Bake in the preheated oven for 15 to 17 minutes or until bottoms are golden brown.
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