Ingredients
- 2 boneless, skinless chicken
breasts or 4 cutlets, about 1 1/2 pounds
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper,
plus extra for garnish
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive
oil, divided
- 1 1/4 cups marinara sauce,
divided
- 1 cup shredded part-skim
mozzarella cheese
- 1/2 cup fresh basil leaves,
torn
- Optional toppings: cooked sausage,
pepperoni, tomatoes, olives, baby spinach, artichoke hearts, sliced bell
peppers
Method
Prepare the chicken:
If using whole chicken breasts, slice them in half horizontally to make 4
cutlets. Season the cutlets all over with salt and pepper. Add the flour to a
shallow bowl or plate and coat each cutlet in flour, shaking off the excess.
Cook the chicken:
Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Add
half of the chicken in a single layer and cook until golden brown on the
bottom, about 3 minutes. Remove the chicken from the pan (you’re just browning
one side of the chicken) and place on a plate.
Add the remaining tablespoon of oil and cook the remaining chicken pieces
in the same manner, transferring them to the plate once browned.
Assemble the dish and heat:
Take the skillet off the heat and let cool slightly. Slowly add 1 cup of
the marinara, stirring to release any browned bits stuck to the bottom. Return
the skillet to the stove and set over medium-low heat.
Nestle the cooked chicken in the sauce, browned-side up, then dollop the
tops with the remaining 1/4 cup of marinara sauce. Scatter the mozzarella over
the top, then cover with foil and cook until the cheese is melted and the
chicken registers 165°F in the thickest parts, 3 to 5 minutes.
Uncover and remove the skillet from the heat and garnish with basil and
black pepper.
Leftovers can be refrigerated in an airtight container for up to 3 days.