| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 chicken cutlets, sliced in half and pounded out thinly (makes 4 thin chicken pieces)
- Salt and pepper, for seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- One 1-pound jar favorite marinara sauce
- 2 cups shredded mozzarella
- 1 tablespoon butter, melted
- 1/2 cup panko breadcrumbs
- 1 French baguette, sliced lengthwise, cut into 4 pieces and toasted
- 1/4 cup chopped fresh parsley
- Fresh Parmesan shavings, for garnish
Instructions
- Heat the oil in a large saute pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Season with half the thyme and oregano. Sear for 4 minutes. Flip, season with remaining thyme and oregano and sear an additional 3 to 4 minutes, until you get some nice light browning.
- Add the marinara sauce, partially cover and simmer on medium-low for about 7 minutes, or until it thickens a bit.
- Evenly sprinkle the mozzarella over each chicken piece. Slide the pan into the oven and broil for about 5 minutes, or until the cheese is browned and bubbly.
- Also, in a separate little bowl, mix together the butter, panko and a pinch of salt and pepper.
- Sprinkle the panko on top of the cheese and slide back under the broiler for about 2 minutes, until the panko is golden brown.
- Carefully slide each tomato-y cheesy chicken piece onto a toasted French bread.
- Dollop with more marinara sauce if ya want!
- Garnish with parsley and Parmesan shavings and omg.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 694 |
| Total Fat | 34 g |
| Saturated Fat | 13 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 41 g |
| Cholesterol | 110 mg |
| Sodium | 1346 mg |
Reviews
Love this recipe! I made it for my husband and I for the first time 2 years ago and now it’s a staple for special occasions. (But he asks for it every week lol).
Not too heavy, yet filling. The panko still gives it that crunch that you would get as if you were to bread the chicken
These are so good! Not your classic chicken parm but a good alternative to mix things up.
One of our favorites! So delicious and easy, we make this often.