On Saturday morning, we saw stuffed shells on Sprout. I immediately started making sauce for them. Then I realized I had chicken in the fridge that had to be used, so I decided to make Chicken Parmesan instead.
I followed Giada’s recipe again, with a few minor tweaks.
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh flat-leaf parsley
- 4 chicken cutlets [about 3 oz each]
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup Marinara Sauce
- 1/4 cup shredded mozzarella cheese
- 8 teaspoons freshly grated Parmesan cheese
- 1 tablespoon unsalted butter, cut into pieces
Preheat your oven to 500 degrees F. In a small bowl, stir the oil and herbs to blend. [you will notice I only have two herbs. I don’t like rosemary, so I didn’t use it.]
Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper.
Heat a large, heavy ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. [It took about 3 minutes for them to get brown on my stove.]
Remove from heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Dot the tops with the butter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes. [If you are like my family, you enjoy crispy cheese. You can put a little extra in the pan so no one fights over the burnt cheese.]
Plate and eat. It’s delicious, and totally Butter and LB approved.