Grilled Chicken Cutlets Parmigiana

1. 1

   Place chicken breasts, 1 at a time, between 2 sheets of plastic wrap.

2. 2

   With meat mallet or rolling pin, pound each breast into a uniform 1/4-inch-thick cutlet.

3. 3

   Sprinkle cutlets with oregano, 1/2 teaspoon salt, and pepper to season both sides.

4. 4

   In large bowl, toss greens with basil, lemon juice, and 1/4 teaspoon salt.

5. 5

   Spoon salad onto 4 dinner plates.

6. 6

   Place tomato halves, cut sides down, on hot grill grate; cook 1 minute.

7. 7

   Turn tomatoes over and top each half with a piece of mozzarella.

8. 8

   Cover grill and cook tomatoes 3 to 4 minutes longer or until cheese melts and tomatoes are heated through.

9. 9

   Transfer tomatoes to plates with salad.

10. 10

    Place cutlets on hot grill grate and cook 6 to 8 minutes or until juices run clear when cutlets are pierced with tip of knife, turning over once.

11. 11

    Place cutlets on plates with salad and tomatoes.

12. 12

    Sprinkle with Parmesan.

* Per serving · 4 servings · Values may vary.