| Prep Time | 2 minutes |
| Cook Time | 12 minutes |
| Passive Time | 14 minutes |
| Servings |
people
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Ingredients
- 2 lbs boneless skinless chicken breasts, halved to make 4 fillets
- 2 tsp italian seasoning
- 1 tsp minced garlic
- 1 tbs olive oil
- 1 tsp parsley, dried
- 1/2 tsp oregano, dried
- 1 tbs fresh basil leaves, chopped
- salt & ground black pepper
- 1/2 cup shredded mozzarella
- 1 jar marinara sauce
Ingredients
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Instructions
- Heat a large heavy oven-proof skillet over high heat.
- Combine the herbs (except the fresh basil) in a shallow bowl with salt and pepper. Coat both sides of each chicken fillet with the oil. Spread herbs over fillets.
- Add the fillets and pan fry on each side until golden (about 3 minutes on each side). Coat other side of fillet with herbs.
- Add the garlic to the same pan and allow to fry until fragrant (about 30 seconds). Pour the marinara sauce over and around the chicken. Then sprinkle 2 tablespoons of the mozzarella over each chicken fillet; transfer to the oven and broil until the cheese has melted and the chicken is cooked through (about 3 to 5 minutes).
- Garnish with freshly chopped parmesan cheese and serve over pasta with a side salad.
Recipe Notes
If you don’t have an oven safe pan to broil the mozzarella: Before you add the marinara, transfer the chicken to the toaster oven, set to broil, for 3 minutes. Then transfer back to pan to add sauce.