Chicken Parmesan

Ingredients

• 4  to 6 basil leaves fresh
• 64 ounce tomatoes crushed canned
• 1  carrots chopped
• 1 stalk celery chopped
• 24 ounce chicken cutlets 
• 2  bay leaves dried
• 1 teaspoon rosemary leaves fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 2 cloves garlic chopped
• 0.5 cup olive oil extra-virgin
• 3 tablespoons olive oil 
• 1 small onion chopped
• 16 teaspoons parmesan grated
• 1 teaspoon parsley leaves fresh italian chopped
• 4 servings salt and pepper black freshly ground
• 4 servings sea salt and pepper black freshly ground
• 0.5 cup mozzarella cheese shredded
• 2 tablespoons butter unsalted cut into pieces
• 4 tablespoons butter unsalted

Equipment

• food processor
• bowl
• frying pan
• oven
• pot
• ziploc bags

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 500 degrees F.
3. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper.
4. Brush both sides of the cutlets with the herb oil.
5. Heat a large heavy 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 marinara sauce over and around the cutlets.
9. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the 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. In a large casserole pot, heat the oil over medium high heat.
13. Add the onion and garlic and saute until soft and translucent, about 2 minutes.
14. Add the celery and carrots and season with salt and pepper.
15. Saute until all the vegetables are soft, about 5 minutes.
16. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
17. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
18. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
19. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.