Chicken Parmesan

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 4 servings
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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

Eight 3-ounce 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

Two 32-ounce cans crushed tomatoes

4 to 6 fresh basil leaves

2 dried bay leaves

4 tablespoons unsalted butter, optional

Directions

  1. Preheat the oven to 500 degrees F. 
  2. 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 large heavy 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. 
  3. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the 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.;

Simple Tomato Sauce:

  1. In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the 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 the remaining tomato sauce. 
  2. 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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