Non-Fried Chicken Parmesan

• 3 tablespoons olive oil
• 1 teaspoon fresh rosemary leaf, chopped
• 1 teaspoon fresh thyme leave, chopped
• 1 teaspoon fresh Italian parsley, chopped
• salt & freshly ground black pepper
• 4 chicken breasts, boneless and skinless
• 1 1/2 cups marinara sauce
• 1/2 cup mozzarella cheese, shredded
• 16 teaspoons parmesan cheese, grated
• 2 tablespoons unsalted butter, cut into pieces

1. Preheat the oven to 500 degrees F.
2. 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.
3. 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 5 minutes.

olive oil, rosemary leaf, thyme, fresh italian parsley, salt, chicken breasts, marinara sauce, mozzarella cheese, parmesan cheese, unsalted butter

Taken from www.food.com/recipe/non-fried-chicken-parmesan-360850 (may not work)