Makes 4 Servings
1 tablespoon extra virgin olive oil
1 tablespoon water
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
4 (about 6-ounces each) boneless/skinless chicken breasts
1 1/2 cups jar tomato sauce
1/2 cup KRAFT FAT FREE shredded mozzarella
16 teaspoons fat free grated Parmesan
Preheat the oven to 500 degrees F.
Stir the oil, water and herbs in a small bowl to blend. Season with a tiny pinch of salt and some pepper. Pound chicken to roughly about 1inch thickness. Brush both sides of the chicken breasts with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Evenly sprinkle mozzarella, then sprinkle Parmesan, over each chicken breast. Bake until the cheese melts and the chicken is cooked through, about 5-8 minutes.
Recipe inspired by Giada De Laurentiis; Chicken Parmesan,