Chicken Parmesan Recipe

• Level: Easy
• Yield: Serves 4
• Nutritional Information Per Serving (1 of 4): Calories 1001, Total Fat 68 g, Saturated Fat 21 g, Carbohydrates 49 g, Dietary Fiber 13 g, Sugar 26 g, Protein 56 g, Cholesterol 191 mg, Sodium 1996 mg
• Total Time: 1 hr 45 min
• Active Time: 45 min

• 3 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh Italian parsley, chopped
• Salt and freshly ground black pepper
• Eight 3-ounce chicken cutlets
• 1 1/2 cups Simple Tomato Sauce (recipe below) or store-bought marinara
• 1/2 cup shredded mozzarella cheese
• 16 teaspoons grated Parmesan cheese
• 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)

1. Preheat your oven to 500F. In a small bowl, whisk together the olive oil, rosemary, thyme, and parsley. Season generously with salt and pepper. Brush both sides of each chicken cutlet with this fragrant herb oil for unbeatable flavor.
2. Heat a large, heavy, oven-safe skillet over high heat until smoking hot. Add the cutlets and sear until beautifully golden brown, about 2 minutes per side. Remove from heat.
3. Spoon the marinara sauce over and around the cutlets right in the skillet. Top each with about 1 teaspoon mozzarella and 2 teaspoons grated Parmesan. Scatter butter pieces over the top. Bake until the cheese is gooey and melted, and the chicken is perfectly cooked through, 3 to 5 minutes. Your kitchen will smell amazingdig in!

Simple Tomato Sauce Preparation:

1. In a large saucepan, heat the olive oil over medium-high. Add onion and garlic; saut until soft and fragrant, about 2 minutes. Stir in celery and carrot, season with salt and pepper, and cook until tender, about 5 minutes. Add crushed tomatoes, basil, and bay leaves. Cover and simmer gently for 1 hour until thick and rich. Discard bay leaves, taste, and adjust seasoning. If too tangy, stir in butter a tablespoon at a time to balance.
2. Blend half the sauce in a food processor until silky smooth, then repeat with the rest for that perfect texture.
3. Freeze extras in 1- to 2-cup portions for up to 6 monthsyour future self will thank you for homemade sauce anytime!