Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Chicken Parmesan




Source of Recipe


Giada De Laurentiis on FoodTV






Recipe Introduction


My daughter, Jessica, made this one. It's a very light dish - pan sauteed, not deep fried. Delicious.





List of 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
  






Instructions



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 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.
   
   
   
3. 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.
   
   
   






Final Comments


Serves 4.