8basil leavescut chiffonade-style, julienned, or finely chopped
Instructions
Preheat oven to 425ºF. Prepare the baking dish by greasing it with non-stick cooking spray. Set aside.
If using chicken breasts, slice them into cutlets as follows. (If using cutlets, go to the next step).Place one chicken breast onto a cutting board in front of you. Place the palm of your non-cutting hand flat over the top of the breast and hold a well-sharpened chef's knife in the other hand.Very carefully, slide the knife horizontally through the breast, creating two cutlets. To avoid cutting yourself, don't use a back and forth sawing motion - let the knife do all of the work.Repeat with remaining chicken breasts.
Once you have 6 cutlets, place them between two pieces of plastic wrap. Using the flat side of a meat mallet, a rolling pin, or anything heavy, like a cast-iron skillet, pound the cutlets into an even thickness. (Aim for a thickness of 1/2 to 3/4-inch).
Arrange the cutlets in a single layer in the prepared baking dish. Brush each with melted butter, then season with Italian seasoning and salt on both sides. Bake in preheated oven for 15 minutes.
Remove from the oven. Lay a slice of mozzarella cheese over each cutlet. Spoon 1-2 tablespoons of marinara sauce over the cheese. Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and internal temperature of chicken is at least 165ºF.
Garnish with basil chiffonade and serve while warm.