Garlic Parmesan Chicken Breast

This garlic parmesan chicken breast recipe is almost too simple to post, but I will, because I really like it. It goes well in tacos and other recipes that call for tasty boneless chicken as a base as well.

-       1. Put boneless chicken breast in a big sturdy Ziploc and smash it on a solid countertop with a solid item like a small skillet, metal waterbottle, or meat tenderizer if you have one of those. It should be about ¾ of an inch thick, with the same thickness all over to the extent that is possible. I just smash it until it stops changing shape, it will get pretty flat. 

-        2. Sprinkle liberally with salt, pepper, garlic powder, and parmesan cheese (powdered kind)

-        3. Saute seasoned-side-down in a cast iron or other nonstick skillet over medium-high heat, in about 2 Tbsp of olive or vegetable oil. If you like it super flavorful, season the other side as well once you get it in the skillet. Give it about 3-4 minutes a side, flipping once. It should get a nice brown or golden brown if the heat is high enough and you leave it alone!