Chicken Parmesan

Thom Hackett

Serves:  2

Ingredients

1½ tablespoons olive oil

½ teaspoon chopped fresh rosemary leaves

½ teaspoon chopped fresh thyme leaves

½ teaspoon chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

4 (3-ounces each) chicken cutlets

¾ cup Simple Tomato Sauce, Marinara

¼ cup shredded mozzarella

8 teaspoons grated Parmesan

1 tablespoon unsalted butter, cut into pieces

Cooking Method

Preheat the oven to 500° F.

Stir the oil and herbs in a small bowl to blend.

·         Season with salt and pepper.

Brush both sides of the cutlets with the herb oil.

Heat a heavy large oven-proof skillet over high heat.

1.      Add the cutlets and cook just until brown, about 2 minutes per side.

2.      Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets.

1.      Sprinkle 1 teaspoon of mozzarella over each cutlet

2.      Sprinkle 2 teaspoons of Parmesan over each.

3.      Sprinkle the butter pieces atop the cutlets.

4.      Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.