Yield: 4 Servings
Prep: 30 minutes
3 Tbs olive oil
1 tsp chopped fresh rosemary leaves
1 tsp chopped fresh thyme leaves
1 tsp chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
24 ounces chicken cutlets (8 cutlets, 3 ounces each)
1 1/2 cups Marinara sauce
1/2 cup shredded mozzarella
3/4 cup grated Parmesan
2 Tbs unsalted butter, cut into pieces
Preheat the oven to 500 degrees 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. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Drop the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Tips & Tricks:
For a meatless meal, portobello mushrooms can be used in place of chicken.
How Kids Can Help:
Peel the herbs from the stems. Measure olive oil, add herbs and brush on each side of the chicken. Grate mozzarella cheese.
Green salad, Garlic bread