Grilled chicken parmesan
Grilled
chicken parmesan
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Active: 20 min
·
Total: 30 min
·
Serves: 4
Ingredient
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1 10-inch piece baguette
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1½ pounds tomatoes (about 5), quartered
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Kosher salt
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2 tablespoons extra-virgin olive oil
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2 cloves garlic, thinly sliced
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Pinch of red pepper flakes
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4 6-ounce skinless, boneless chicken breasts
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½ teaspoon dried oregano
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4 ounces part-skim mozzarella cheese, thinly
sliced
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3 tablespoons shredded parmesan cheese
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¼ cup chopped fresh basil
Recipe
1.
Cut of a 1½-inch piece of the baguette and pulse
in a food processor to make breadcrumbs. Add the tomatoes and ¼ teaspoon salt
and pulse until the tomatoes are finely chopped but not pureed. Heat 1½
tablespoons olive oil in a medium skillet over medium heat; add the garlic and
cook until just golden, about 1 minute. Add the red pepper fakes and tomato
mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10
minutes.
2.
Meanwhile, preheat a grill to medium high. Toss
the chicken with the remaining ½ tablespoon olive oil, the oregano and ¼
teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half
to make 4 pieces.
3.
Grill the bread, cut-side down, until lightly
toasted. Grill the chicken until cooked through, about 5 minutes per side,
topping with the mozzarella and covering during the last 2 minutes.
4.
Spoon some tomato sauce onto the bread pieces
and top with half of the parmesan. Top each with a chicken breast, then the
remaining sauce. Sprinkle with basil and the remaining parmesan.
Nutrition: Per
serving: Calories 486; Fat 19 g (Saturated 6 g); Cholesterol 113 mg; Sodium 818
mg; Carbohydrate 28 g; Fiber 2 g; Protein 49 g
