“Chicken Parm” has been a staple in my house for years and one that works for all of us! A “Chicken Parm” that isn’t breaded and fried!
The original recipe is from Giada De Laurentiis which I have modified just a little bit. What I love is that it is quick, simple and most of all delicious!
Make extras for lunch or another dinner. Freezes well too!
Let me know what you think!
Serves 4 (can easily double)
1 Tbsp. Olive Oil
1 Tsp Chopped Fresh Thy3/4 me
1 Tsp. Chopped Fresh Flat-Leaf Parsley
4 Skinless, Boneless Chicken Cutlets (3-4 oz. each)
3/4 Cup Marinara Sauce (If not making myself, the refrigerator brands are typically fresher with more “real” ingredients”)
1/4 Shredded Mozzarella Cheese
8 Tsp. Freshly Grated Parmesan Cheese
Preheat Oven to 500 degrees
In small bowl, stir the olive oil and herbs to blend
Brush both sides of the cutlets with the herb oil and sprinkle with salt and pepper
Heat a large, heavy oven proof skillet over a high flame
Add the cutlets and cook just until brown, about 1 minute per side
Remove from the heat
Spoon the marinara sauce over the cutlets
Sprinkle 1 Tbsp. of mozzarella over each cutlet with a sprinkle of Parmesan over each
Bake until the cheese melts and the chicken is cooked through, about 5 minutes