Chicken Parmesan

I have had this recipe on my “must make or die” list for so long I can’t remember where I found it.  Which is not good.

The recipe, on the other hand, is very good.

Chicken Parmesan.

I didn’t have the fresh herbs, and had to use dried instead, but it still ended up being a great accompaniment to some penne pasta. 

The recipe makes a huge amount, so I reduced it dramatically, as just Allan was eating it.

Bashing the chicken breast to make it a thin cutlet was a lot more fun than it should have been…

It was a great way to work out some of the frustration I am feeling over not having hot water in the house.  Still! 

Allan had to order a new water heater as the school (who are our landlords) said they couldn’t.  Then today when I called to check on why it was taking so long I discovered it was sitting in Winnipeg airport waiting for us to call and pay for its ticket.

When Allan called he had to pay the princely sum of $550.  For transportation…

Hopefully it will arrive sometime this week and be fitted before the end of the month.  Hot water will be bliss!

But back to the point of this post, the Chicken Parmesan.

Chicken Parmesan was one of the things I always thought sounded too difficult to try.  But in actual fact it was really quick and easy to prepare and ended up looking like I had spent much longer cooking than I actually had.  Which is good. 🙂

Chicken Parmesan

  • 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
  • 1/2 cup shredded mozzarella
  • 16 teaspoons grated Parmesan
  • 2 tablespoons unsalted butter, cut into pieces

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.

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