- 3 tablespoons essential olive oil
- 1 teaspoon chopped fresh rosemary oil leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground pepper
- Eight 3-ounce chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- two tablespoons unsalted butter, reduce pieces
- Simple Tomato Sauce:
- 1/2 cup extra-virgin essential olive oil
- 1 small onion, chopped
- 2 cloves garlic clove, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Ocean salt and freshly ground pepper
- Two 32-ounce cans crushed tomato plants
- four to six fresh tulsi leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Preheat the oven to 500 levels F.
Stir the oil and herbs in a tiny bowl to combine. Season with pepper and salt. Brush each side from the cutlets using the plant oil. Heat a sizable heavy oven-proof skillet over high temperature. Add some cutlets and prepare just until brown, a couple of minutes per side. Take away the skillet in the heat.
Spoon the marinara sauce over and round the cutlets. Sprinkle 1 teaspoon from the mozzarella over each cutlet, then sprinkle 2 teaspoons from the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake before the cheese melts and also the chicken is cooked through, about three to five minutes.
Simple Tomato Sauce:
Inside a large casserole pot, heat the oil over medium high temperature. Add some onion and garlic clove and saute until soft and translucent, a couple of minutes. Add some celery and carrots and season with pepper and salt. Saute until all of the vegetables are soft, about a few minutes. Add some tomato plants, tulsi, and bay leaves and simmer covered on low heat for one hour or until thick. Take away the bay leaves and appearance for seasoning. When the sauce still tastes acidic, add unsalted butter, 1 tablespoon at any given time to complete the tastes.
Add half the tomato sauce in to the bowl of the mixer. Process until smooth. Follow the remaining tomato sauce.
Otherwise using all of the sauce, let it awesome completely and pour one to two cup portions into freezer plastic bags. This can freeze as much as 6 several weeks.
Recipe thanks to Giada De Laurentiis