Chicken Parmesan French Bread
BY
jackkrolak
Jack Krolak* 2 chicken cutlets, sliced in half and pounded out thinly (making 4 thin chicken pieces)
* 1 tsp dried thyme
* 1 tsp dried oregano
* 1 (1 pound) jar favorite marinara sauce
* 2 cups shredded mozzarella
* 1 french baguette, sliced lengthwise and into 4 pieces, toasted
* 1/4 cup freshly chopped parsley
* 1/2 cup panko
* 1 Tbs. butter, melted
* coarse salt and freshly ground pepper
* fresh parmesan shavings, for garnish
Heat the oil in a large sauté pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Season with half the thyme and oregano. Sear for 4 minutes. Flip, season with remaining thyme and oregano and sear an additional 3 to 4 minutes, until you get some nice light browning.
Add the pasta sauce, partially cover and simmer on medium-low for about 7 minutes, or until it thickens a bit.
Evenly sprinkle the mozzarella over each chicken piece.
Slide the pan into the oven and broil for about 5 minutes, or until the cheese is browned and bubbly.
Also, in a separate little bowl, mix together the butter, panko, a pinch of salt and pepper.
Sprinkle the panko on top of the cheese and slide back under the broiler for about 2 minutes, until the panko is golden brown.
Carefully slide each tomato-y cheesy chicken piece onto a toasted French bread.
Garnish with parsley