1 tablespoon olive oil
1 teaspoon thyme, fresh chopped
1 teaspoon rosemary, fresh chopped
1 teaspoon parsley, fresh chopped

4 8 oz. chicken breast, boneless
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup Marinara sauce
1/4 cup Mozzarella cheese shredded
8 teaspoon Parmesan cheese grated

In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper.
Heat a large, heavy ovenproof skillet over a high flame.
Add the cutlets and cook just until brown, about 1 minute per side. Remove and place in container.
Spoon the marinara sauce over and around the cutlets.
Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each.
Dot the tops with the butter pieces.

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