Chicken Parmesan

Chicken is always a good standby for a week-night supper

and I'm always trying out new ideas.

Here's a great Italian style chicken dish

with lots of flavour.

Ingredients:

45ml olive oil

5ml chopped fresh rosemary

5ml chopped fresh thyme

5ml chopped fresh flat leaf parsley

Salt and freshly ground black pepper

8 (3-ounces each) chicken breasts

375ml Simple Tomato and Basil Pasta Sauce, recipe follows

or use a purchased tomato and basil pasta sauce

125ml shredded mozzarella

80-100ml grated Parmesan

2 tablespoons unsalted butter, cut into pieces

Directions:

Preheat the oven to 220C.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the chicken breasts with the herb oil.

Heat a heavy large oven-proof pan over high heat. Add the chicken breasts and cook until just beginning to brown, about 2 minutes per side. Remove the pan from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each chicken breast, and sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces on top of the chicken breasts. Bake for about 3-5 minutes until the cheese melts and the chicken is cooked through.