8 small chicken cutlets (about 1 1/2 pounds total)
1 1/2 cups marinara sauce
1/2 pound fresh mozzarella, sliced into 8 pieces
8 fresh basil leaves
Fat 26g (9 g saturated fat)
How to Make It
Heat oven to 350° F.
Process the Parmesan in a food processor until finely chopped, 10 to 15 seconds. Add the bread, 2 teaspoons of the oil, and 1/4 teaspoon each salt and pepper. Process until medium-size crumbs form, 20 to 30 seconds.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook, in batches, until golden brown on one side, 2 to 3 minutes. (Reduce heat if the skillet starts to become very dark.) Turn the chicken and cook, 30 seconds more.
Spread 3/4 cup of the marinara in the bottom of a 2-quart baking dish. Top with 4 of the cutlets, 4 of the mozzarella slices, and 4 of the basil leaves; repeat. Top with the bread crumbs.
Bake, covered with foil, until the sauce is bubbling, 15 minutes. Uncover and bake until the bread crumbs are golden brown, 15 minutes more.
Serve warm, with a salad if desired.
Tip:Real Simple’s favorite marinara sauce is Rao’s. It’s a little more expensive than most brands, but the clean taste and the short list of ingredients make it worth the splurge.
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