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  • 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) cutlets of Chickens

  • 1.5 cups *Simple tomato sauce

  • 0.5 cup shredded Mozzarella

  • 16 tablespoons grated Parmesan

  • 2 tablespoons unsalted butter


  • 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.


*For the simple tomato sauce recipe, CLICK HERE

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