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Recipe came from the weekly newspaper Life magazine. March 18, 2005. We made it several times and the recipe vanished. Found it a couple of weeks ago and am very excited to make it soon. I had to put it in here as soon as I found it again (forgot where I put it when I found it.), just incase...


  • 1 TBSP olive oil
  • 1 tsp chopped fresh thyme
  • 1 tsp fresh rosemary
  • 1 t chopped fresh flat-leaf parsley
  • 4 chicken cutlets (about 3 ounces each) - I like to pound chicken thin
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3/4 C marinara sauce
  • 1/4 C shredded mozzarella
  • 8 tsp freshly grated parmesan cheese
  • 1 TBSP nsalted butter, cut into small pieces


  • Heat oven to 500 degrees.
  • Blend olive oil and herbs in a small bowl
  • Brush both sides of chicken cutlets with herb-oil mixture, then sprinkle with salt and pepper.
  • Heat large, heave, oven proof sklillet over a high flame. (we use cast iron)
  • Add chicken cutlets, and cook until brown, about 1 minute per side. Remove from heat.
  • Spoon marinara sauce over and around chicken.
  • Sprinkle 1 TBSP of mozzarella, then 2 tsp of Parmesan over each ctlet.
  • Dot tops with butter pieces.
  • Place skillet in oven, and bake until cheese melts and cutlets are cooked through, about 5 minutes.

Categories: Main Dish  Poultry 
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