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Chicken Parmesan

Photo: Chicken Parmesan

TOTAL TIME: 3 hr 32 min
Prep: 45 min
Inactive Prep: --
Cook: 2 hr 47 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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, recipe follows or purchased marinara sauce
  • 1/2 cup shredded mozzarella
  • 16 teaspoons grated Parmesan
  • 2 tablespoons unsalted butter, cut into pieces
SIMPLE TOMATO SAUCE:
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
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Directions

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.

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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Newest Ratings and Reviews

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  • on January 21, 2012

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    This was the easiest Italian recipe I've ever made! My family and I were amazed at how much flavor the herb oil gave the chicken. And talk about fast - I was able to put this dinner on the table in less than 30 minutes! This is one of my favorite Giada recipes! Fantastico!

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  • on August 08, 2011

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    What makes this recipe especially tasty is the herb oil that is brushed on the chicken before browning. The rosemary and thyme (I used 'lime thyme' from my garden flavors really came through even though covered in sauce and cheese. I kept the dish a little longer in the oven in order to get nice brown bubble spots on the cheese. Delicious! I will be making this again soon for my sister's birthday.

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