I made this up...it's really easy!
Easy Italian Chicken
Pound flat boneless, skinless chicken breasts. Cut each breast in half.
They usually spread out a bit when you bound them.
Coat the bottom of a pan (I prefer non-stick) with olive oil. You want this to be a really good extra virgin olive oil as it will affect the taste. Heat the oil on medium-high heat until it looks hot. Turn the heat down just a little so it won't spatter.
Sprinkle a little garlic powder, basil, and oregano on one side of the chicken breasts. Too much is better than not enough. Salt and pepper as well (I like sea salt and cracked pepper). Place the breasts herb-side down in the oil. Cook for a while until you can see that it's half-done. Sprinkle the same amount of herbs on the other side. Turn the chicken over. Add more oil if needed (you don't want the pan to get dry or your chicken to burn). The breast should be golden brown when cooked. Not too white and not too brown, just in-between. Cook until there is no pink in the middle. Put in serving dish and sprinkle with fresh grated parmesan cheese.
Enjoy!
