Chicken Parmesan

Chicken Parmesan
3 Tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian (flat leaf) parsley
salt and pepper
2 lbs chicken breasts, pounded 1/2 inch thin, or 8 chicken cutlets
1 1/2 cups tomato sauce (recipe follows)
1/2 cup shredded mozzarella
1/3 cup grated parmesan
2 Tablespoons unsalted butter

Pre-heat the oven to 500.

In a small bowl combine the olive oil, spices, salt and pepper. Brush each side of the chicken with the spiced oil.

Heat a large oven-safe skillet over medium heat. Add the chicken to the pan and heat until golden, approximately 2 minutes per side.  Remove the pan from the heat.

Sprinkle the chicken with a spoonful of sauce and a sprinkle of each of the cheeses. Add a bit of the butter to the top of the chicken pieces.

Bake for 3-5 minutes, or until the chicken is cooked through and the cheese is melted. Serve.

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
2 32oz cans crushed tomatoes
4-6 basil leaves
2 dried bay leaves
4 Tablespoons unsalted butter (optional)

Heat olive oil in a large pot over medium heat. Add the onion and garlic to the pot and sauté until tender, approximately 2 minutes.

Add the celery and carrot to the pot. Sprinkle in with salt and pepper. Sauté until all of the vegetables are tender, approximately 5 minutes.

Add the tomato, basil and bay leaves to the pot and simmer until sauce is thick, approximately 1 hour.

Remove the bay leaves from the pot and taste the sauce. If it is too acidic, add the butter to the pan, 1 Tablespoon at a time.

Remove half of the sauce from the pan and puree in a food processor until smooth. Puree the second half of the sauce, then mix back into the pot.

The remaining sauce can be cooled, then frozen.

Laura's Recipe Collection