- 1 (25 oz) jar Cucina Antica Garlic Marinara Sauce, divided
- 3 tbsp extra virgin olive oil, divided
- 4 breaded chicken cutlets
- 1 bag The Fresh Market Shredded Mozzarella Cheese
- 1 lb seasoned broccolini, halved stalk to floret
- Fresh basil
Heat sauce in medium saucepan to warm through.
Heat 2 tbsp olive oil in a large nonstick skillet over medium high heat. Add chicken to pan and cook until a deep golden-brown crust forms, about 3-5 minutes per side or until internal temperature of chicken reaches 165°F. Do not overcrowd pan; cook in batches if necessary.
Transfer chicken to sheet pan. Top each chicken cutlet with a spoonful of sauce followed by an even layer of cheese. Set aside and reserve remaining sauce.
Add remaining 1 tbsp oil to the same skillet and heat over medium high. Once oil shimmers, add broccolini and sauté until lightly charred and tender, about 5-7 minutes. Set aside and cover with foil to keep warm.
Preheat broiler to high. Place pan with chicken cutlets in oven and broil until cheese is golden brown and sauce begins to bubble, about 2-3 minutes. Remove from oven and cover with foil to keep warm.
Place chicken on plate and pour over remaining sauce. Top with fresh basil if desired and serve alongside broccolini and warm focaccia.
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