by Giada DeLaurentiis, Everyday Italian

1 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves ( I added this part)
Salt and freshly ground black pepper
4 (3-ounces each) chicken cutlets
3/4 cup Marinara Sauce, or purchased marinara sauce
1/4 cup shredded mozzarella
8 teaspoons grated Parmesan
1 tablespoons unsalted butter, cut into pieces (Left off)

Directions:


Preheat the oven to 500 degrees F.


Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.


Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Chicken and Poultry Freezable