Parmesan Crusted Chicken

1 pound Chicken breasts
black pepper
1 cup Shredded Parmesan Cheese (Not grated)
Dash of Cayenne pepper

Trim chicken breasts, cover with saran wrap, and pound thin, then cup into smaller portions (about the size of chicken tenerloins) season with black pepper.
On a large piece of wax papper, pour the parmesan cheese, and a dash or 2 of red cayenne pepper, mix well, then spread out into a rectangular shaped pile. Take each piece of chicken, and press into the cheese, flip, and press the other side. (You may have to pick up the chicken, and take some cheese, and press it down into the chicken that way, get a good cover of cheese over the chicken.
In a large, nonstick skillet, heat 2 tbsp olive oil oven med-high heat. Then, add chicken breast pieces covered with cheese. Cook for 5-7 minutes on each side, until cheese formes a crispy, golden crust and chicken is cooked through. Serve with whole wheat cous cous and green salad or roasted vegetables.