Grilled Chicken Parmesan

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 tablespoons olive oil
  • Juice of 1 lemon
  • 4 cloves garlic, chopped
  • Pinch red pepper flakes
  • Salt and ground pepper
  • 4 chicken cutlets (1 pound total)
  • 1 cup Basic Tomato Sauce, warm, recipe follows
  • 1/2 cup grated part skim mozzarella
  • 1/4 cup freshly grated Parmesan
  • Baby arugula, for serving
  • Basic Tomato Sauce:
  • Two 28-ounce cans whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup fresh basil leaves, roughly chopped
Directions

Heat a grill pan to medium-high heat.

Whisk together the olive oil, lemon juice, garlic, red pepper flakes, and season with salt and pepper. Add the marinade to a zip-top bag and add the chicken. Adjust the chicken pieces so they are all coated with the marinade. Let sit out at room temperature for 10 to 15 minutes while you make the sauce. Grill the chicken for 3 to 4 minutes on each side.

Add a ladleful of Basic Tomato Sauce to an 8- by 8-inch casserole dish. Place the chicken in the casserole dish, shingling slightly, and ladle some sauce on top. Sprinkle with the mozzarella and Parmesan. Broil until golden and bubbly, about 5 minutes.

Serve over a bed of baby arugula.

Basic Tomato Sauce:

Add the tomatoes to a blender and puree until smooth.

Heat the olive oil in a large saucepan over medium-high heat. Once hot, add the onions and saute until tender, about 5 minutes. Stir in the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes, bring to a boil, reduce the heat to a simmer and cook for 20 minutes. Stir in the basil the last minute of cooking. Yield: 6 cups.


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    3 Reviews
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    So Good. Packed with flavor.
    My whole family enjoyed this! I had larger chicken breasts, so I butterflied them into thinner cutlets so the marinade and all the flavors would absorb better. The sauce was tasty, and I actually served over pasta because my gang isn't as arugula friendly. Making again for company this week.
    My whole family, even my picky son, loved this recipe. The fact that the chicken was not breaded and fried made it even better. I used whole chicken breasts so it did require cooking it longer in the oven, not just broiling it, but this worked just great. I cooked it at 375 for about 15 minutes, until the internal temp was 165 and it was hot and bubbly.
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    Chicken Parmesan

    Recipe courtesy of Robert Irvine