Chicken parmesan

Chicken parmesan
Chicken parmesan

PREP TIME

45

minutes

TOTAL TIME

47

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

47

minutes

SERVINGS

--

servings

Ingredients

  • 3 tablespoons olive oil

  • 1 teaspoon chopped fresh rosemary leaves

  • 1 teaspoon chopped fresh thyme leaves

  • 1 teaspoon chopped fresh Italian parsley leaves

  • Salt and freshly ground black pepper

  • 8 (3-ounces each) chicken cutlets

  • 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce

  • 1/2 cup shredded mozzarella

  • 16 teaspoons grated Parmesan

  • 2 tablespoons unsalted butter, cut into pieces

  • Simple Tomato Sauce:

  • 1/2 cup extra-virgin olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, chopped

  • 1 stalk celery, chopped

  • 1 carrot, chopped

  • Sea salt and freshly ground black pepper

  • 2 (32-ounce) cans crushed tomatoes

  • 4 to 6 basil leaves

  • 2 dried bay leaves

  • 4 tablespoons unsalted butter, optional

Directions

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. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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