1 tablespoon olive oil1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh flat-leaf parsley
4 chicken cutlets (about 3 ounces each)
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup marinara sauce
¼ cup shredded mozzrella cheese
8 teaspoons freshly grated Parmesan cheese
1 tablespoon unsalted butter, cut into pieces
Preheat the oven to 500˚. 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 from heat. 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 and bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serves 4
