This is a lighter version of chicken parm. It is baked instead of fried and does not use breadcrumbs. I like it because it's quick, easy, contains less fat and has more of a "herby" flavor, which I love. Give it a try!
2 large chicken breast halves cut into 11-12 pieces, or chicken tenders
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
1/2 teaspoon chopped fresh sage leaves
Salt and freshly ground black pepper
1 1/2 cups marinara sauce
1/2 cup shredded mozzarella
18 teaspoons grated Parmesan
1 tablespoon unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil, lemon juice and herbs in a small bowl to blend. Season with salt and pepper. Place the chicken and herb marinade in a large zip lock bag and refrigerate for at least 3o minutes.
Heat a heavy large oven-proof skillet over high heat. Add the chicken, place in the oven and cook about 8 minutes, turning halfway. Remove the skillet from the oven.
Spoon the marinara sauce over and around the chicken pieces. Sprinkle 2 teaspoons of mozzarella over each piece, then sprinkle 1 1/2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the chicken pieces. Bake until the cheese melts and the chicken is cooked through, about 4 minutes.