Tonight was a quick meal and chicken parmesan is what Jen requested (during her pregnacy she is all about pasta). She is not a fan of breaded chicken, so this is a non-breaded recipe which is simple, fast, and very tasty!

Let’s cook!

Chicken Parmesan

3 tablespoons olive oil

1 package of 4 chicken cutlets

1 jar marinara sauce (yes you can make your own but this is a weekday post)

1 tablespoon fresh chopped rosemary leaves

1 tablespoon fresh thyme leaves

1 teaspoon parsley

1/2 cup shredded Mozzarella

3/4 cup grated Parmesan

1 tablespoon unsalted butter, cut into pieces

3 cloves garlic, sliced

1 box of pasta – cook per instructions

Preheat oven to 450 and start the process of making your pasta. In a bowl add oil and herbs.

Add the chicken to the bowl.

Mix with your hands and be sure to coat the chicken well.

Heat a heavy large oven-proof pot such as a dutch oven over high heat. Add the garlic and cook for 1-2 minutes or until you smell the goodness.

Add the chicken and cook until light brown on each side.

Turn off the heat and add the jar of marinara sauce.

Sprinkle about 2 tablespoon of mozzarella over each chicken.

Then sprinkle equal amounts of Pamesan over the chicken as well and top with the pieces of butter.

Place in the oven and cook for 15 minutes.

Remove from the oven and let rest for 5 minutes.

Time to plate:

Here is the close-up:

A salad goes well with this dish as well as a nice glass of red wine.

Happy Cooking!