Grilled Chicken Parmesan
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 486 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 113 milligrams
- Sodium
- 818 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 2 grams
- Protein
- 49 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 10-inch piece baguette
1 1/2 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
1/2 teaspoon dried oregano
4 ounces part-skim mozzarella cheese, thinly sliced
3 tablespoons shredded parmesan cheese
1/4 cup chopped fresh basil
Directions
- Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 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 flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.
- Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
- 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.
- 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.