Cut the large chicken breast in half down the middle, from short side to short side. Then butterfly the 2 pieces, cutting all the way through to create 4 pieces of chicken. If you have smaller chicken breasts, cut the 2 in half to create 4 pieces.

Lay out a long piece of plastic wrap on the counter and put the 4 pieces of chicken on it. Top with another long piece of plastic wrap, making sure the chicken is completely covered with room to spare.

Using the flat side of the meat mallet, gently pound the chicken down to about 1/8 inch thick.

Remove top sheet of plastic wrap and sprinkle both sides of the chicken with black pepper.

In a small bowl, combine the parmesan and seasonings.

Press about 2 tablespoons of the parmesan mix into each side of the chicken.

Heat a large nonstick sauté pan on medium to medium low heat. Add the olive oil and the chicken. If some of the parmesan mix fell off, press in back into the tops of the chicken in the pan.

Cook the chicken about 3 to 5 minutes on each side until the chicken reaches an internal temperature of 165 degrees. The parmesan will brown and get crispy.

The chicken is delicious as is or top it with a tablespoon or 2 of marinara sauce and mozzarella cheese, or a tomato slice, avocado slices and mozzarella cheese for a California style chicken.

You can melt the cheese in the oven under the broiler, but I find it just as easy to put a lid on my pan for a minute or 2.

Enjoy!