Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

Classic Chicken Parmesan is a juicy chicken breast, breaded in tomato sauce and topped with melting mozzarella and Parmesan cheese. It's easy to make and incredibly delicious. In this recipe, Giada De Laurentiis suggests skipping the breading and instead rubbing the chicken breast with a mixture of olive oil and chopped fresh herbs like rosemary, thyme, and parsley. This makes the dish lighter and more flavorful. You can use store-bought marinara sauce, but it's even more delicious if you make it according to Giada's recipe. You'll make plenty of sauce, so you can bag the leftovers and freeze them for later use or for other Italian dishes.

Ingredients:

Chicken

• 8 pieces of chicken fillet weighing 80 g each.
• 3 tbsp. l. olive oil
• 1 tsp chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh Italian parsley leaves
• 1.5 cups plain tomato sauce (see recipe below) or store-bought marinara sauce
• 0.5 tbsp. grated mozzarella
• 60 gr. grated parmesan
• 2 tablespoons unsalted butter, cut into pieces

Simple tomato sauce

• 0.5 cups olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 cans of 900g canned crushed tomatoes
• 4-6 fresh basil leaves
• 2 dried bay leaves
• 4 tablespoons unsalted butter (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, pureed tomatoes, celery, carrot, tomato sauce, mozzarella cheese, Parmesan cheese, bay leaf, rosemary, thyme, parsley, basil

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Preparation:

Step 1
• Preheat oven to 260°C.
Step 2
• In a small bowl, combine olive oil and chopped herbs. Season with salt and pepper to taste. Brush both sides of the chicken breasts with the flavorful oil. Heat a large, heavy oven-safe skillet over high heat. Add the chicken breasts and sear until golden brown, about 2 minutes per side. Remove from heat.
Step 3
• Spoon marinara sauce over and around the fillets. Sprinkle each cutlet with 1 teaspoon of mozzarella, then sprinkle with 2 teaspoons of Parmesan cheese. Top with pats of butter. Bake until the cheese is melted and the chicken is cooked through, about 3-5 minutes.
Step 4
• Simple tomato sauce:
  
  Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, about 2 minutes. Add the celery and carrots, season with salt and pepper. Cook until all the vegetables are tender, about 5 minutes. Add the tomatoes, basil, and bay leaf and simmer over low heat for 1 hour or until thickened.
Step 5
• Remove the bay leaf and check for salt. If the sauce still tastes tart, add unsalted butter, 1 tablespoon at a time. Add half the tomato sauce to the bowl of a food processor. Blend until smooth. Blend the remaining sauce in the same manner.
  
  

  Freezing Tips

  
  If you're not using all the sauce, let it cool completely and pour 1-2 cups into freezer bags. The sauce can be frozen for up to 6 months.

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