INGREDIENTS
4
basil leaves
64 oz
canned tomatoes
1
carrot
1 stalk
celery
24 oz
chicken cutlets
2
dried bay leaves
1 tsp
fresh rosemary leaves
1 tsp
fresh thyme leaves
2 cloves
garlic
1/2 cup
olive oil
3 tbsp
olive oil
1 small
onion
16 tsp
parmesan
1 tsp
parsley leaves
4 servings
salt and pepper
4 servings
sea-salt
1/2 cup
shredded mozzarella
2 tbsp
unsalted butter
4 tbsp
unsalted butter