Grilled Chicken Parmigiana Recipe

Name: Grilled Chicken Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds thin chicken breast cutlets; Salt and freshly ground black pepper; Extra-virgin olive oil (EVOO), for drizzling, plus 5 tablespoons; 3 to 4 garlic cloves, chopped; 1 teaspoon crushed hot red pepper flakes; 1 small yellow onion, finely chopped; 1 can (28 ounces) fire-roasted diced tomatoes, such as Muir Glen brand; 20 fresh basil leaves (1 cup), shredded or torn; 1/2 cup Parmigiano-Reggiano; 1/2 pound smoked mozzarella, thinly sliced; 6 cups mixed greens, any variety; 2 tablespoons red wine vinegar

Servings: persons

2 pounds thin chicken breast cutlets
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling, plus 5 tablespoons
3 to 4 garlic cloves, chopped
1 teaspoon crushed hot red pepper flakes
1 small yellow onion, finely chopped
1 can (28 ounces) fire-roasted diced tomatoes, such as Muir Glen brand
20 fresh basil leaves (1 cup), shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced
6 cups mixed greens, any variety
2 tablespoons red wine vinegar

1
Heat an outdoor grill or indoor grill pan to high.
2
Season the chicken with salt and pepper and drizzle with EVOO to keep it from sticking to the grill.
3
Cook for 3 to 4 minutes on each side and transfer to a foil-covered platter to hold.
4
If you are using a grill pan, cook the chicken in 2 batches if necessary.
5
While the chicken cooks, make the sauce.
6
Place a medium pot on the stove over medium heat.
7
Add 2 tablespoons of the EVOO (twice around the pan).
8
Add the garlic, red pepper flakes, and onion.
9
Cook for 10 minutes, stirring often.
10
Add the tomatoes and heat through, 2 minutes.
11
Wilt in the basil and season the sauce with salt and pepper.
12
Preheat the broiler to high.
13
Layer the chicken with the tomato sauce in a casserole dish.
14
Top the casserole with Parmigiano and mozzarella.
15
Brown the chicken parm casserole under the broiler for 3 minutes.
16
Meanwhile, prepare the salad.
17
Place the greens in a salad bowl.
18
Dress with the vinegar and the remaining 3 tablespoons of EVOO.
19
Season with salt and pepper to taste.
20
Serve the chicken parm alongside a little salad.

823

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds thin chicken breast cutlets, Salt and freshly ground black pepper, Extra-virgin olive oil (EVOO), for drizzling, plus 5 tablespoons, 3 to 4 garlic cloves, chopped, and more.

Yes, Grilled Chicken Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken Parmigiana

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