2 chicken breasts (10 oz total) - split and pounded to 1/4 inch thickness
1 tb olive oil
2 tb freshly grated Parmigiano-Reggiano cheese
1/8 ts dried oregano
1/4 ts kosher salt
1/2 ts cayenne
1/2 cup low-sodium chicken broth
4 cups broccoli rabe
2 garlic cloves - chopped