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Healthy Chicken Parm


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Why I Love This Recipe

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...


Ingredients You'll Need

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


Directions

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.


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