olive oil ~ 1 teaspoon chopped fresh rosemary leaves ~ 1 teaspoon chopped fresh thyme leaves ~ 1 teaspoon chopped fresh Italian parsley leaves ~ Salt and pepper ~ 8 (3-ounces each) chicken cutlets ~ 1 1/2 cups Ragu marinara sauce ~ 1/2 cup shredded mozzarella ~ 16 teaspoons grated Parmesan ~ 2 tablespoons unsalted butter, cut into pieces
Note: Sometimes if I'm in a hurry I will use seasonsed breadcrumbs.
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.