Chicken Parmesan

• 3 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary leaf
• 1 teaspoon chopped fresh thyme leave
• 1 teaspoon chopped fresh Italian parsley
• salt & freshly ground black pepper
• 8 (3 ounce) chicken cutlets
• 12 cup shredded mozzarella cheese
• 16 teaspoons grated parmesan cheese
• 2 tablespoons unsalted butter, cut into pieces
• 12 cup extra virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• sea salt
• fresh ground black pepper
• 2 (32 ounce) cans crushed tomatoes
• 4 -6 basil leaves
• 2 dried bay leaves
• 4 tablespoons unsalted butter (optional)

1. Preheat the oven to 500 degrees F.
2. Stir the oil and herbs in a small bowl to blend.
3. Season with salt and pepper.
4. Brush both sides of the cutlets with the herb oil.
5. Heat a heavy large oven-proof skillet over high heat.
6. Add the cutlets and cook just until brown, about 2 minutes per side.
7. Remove the skillet from the heat.
8. Spoon the tomato or marinara sauce over and around the cutlets.
9. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each.
10. Sprinkle the butter pieces atop the cutlets.
11. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
12. Simple Tomato Sauce:.
13. 1/2 cup extra-virgin olive oil.
14. 1 small onion, chopped.
15. 2 cloves garlic, chopped.
16. 1 stalk celery, chopped.
17. 1 carrot, chopped.
18. Sea salt and freshly ground black pepper.
19. 2 (32-ounce) cans crushed tomatoes.
20. 4 to 6 basil leaves.
21. 2 dried bay leaves.
22. 4 tablespoons unsalted butter, optional.
23. In a large casserole pot, heat oil over medium high heat.
24. Add onion and garlic and saute until soft and translucent, about 2 minutes.
25. Add celery and carrots and season with salt and pepper.
26. Saute until all the vegetables are soft, about 5 minutes.
27. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
28. Remove bay leaves and check for seasoning.
29. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
30. Add half the tomato sauce into the bowl of a food processor.
31. Process until smooth.
32. Continue with remaining tomato sauce.
33. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
34. This will freeze up to 6 months.
35. Yield: 6 cups.

olive oil, rosemary leaf, thyme, fresh italian parsley, salt, chicken cutlets, mozzarella cheese, parmesan cheese, unsalted butter, extra virgin olive oil, onion, garlic, celery, carrot, salt, fresh ground black pepper, tomatoes, basil, bay leaves, unsalted butter

Taken from www.food.com/recipe/chicken-parmesan-183846 (may not work)