Chicken Parmesan

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.

 The ingredients:

  • 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.


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