Chicken Parmesan

This recipe came from Giada De Laurentiis.  I like her recipes.  Looking for a lighter chicken parm.  I really like this.  Ben's only comment - I shouldn't have told him it was to be Chicken Parm as he was expecting fried, breading, etc.  If I had told him it was Chicken Italiana - he would have had such high hopes & would have given it 2 thumbs up.  He gave it as a chicken parm. substitute 1 thumb.  Myself - for the ease an flavor - 2 thumbs!

Chicken Parmesan

Source Giada De Laurentiis

Ingredients

3 tablespoons olive oil

1 tsp. chopped fresh rosemary leaves

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

8 (3 oz each) chicken cutlets - I pounded & cut 3 breasts

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

1/2 cup shredded mozzarella

16 tsps. grated parmesan

2 TBSP. unsalted butter, cut into pieces

Directions

Preheat oven to 500.

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 tsp. of mozzarella over each cutlet, then sprinkle 2 tsps or Parm. 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.