Grilled chicken parmesan

Grilled chicken parmesan

Grilled chicken parmesan

·         Active: 20 min

·         Total: 30 min

·         Serves: 4



·         1 10-inch piece baguette

·         1½ pounds tomatoes (about 5), quartered

·         Kosher salt

·         2 tablespoons extra-virgin olive oil

·         2 cloves garlic, thinly sliced

·         Pinch of red pepper flakes

·         4 6-ounce skinless, boneless chicken breasts

·         ½ teaspoon dried oregano

·         4 ounces part-skim mozzarella cheese, thinly sliced

·         3 tablespoons shredded parmesan cheese

·         ¼ cup chopped fresh basil



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

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