Name: Grilled Chicken Cutlet Parmigiana
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 pounds thin cut chicken breast, cutlets; Salt and pepper; Extra-virgin olive oil, for drizzling, plus 2 tablespoons; 3 to 4 cloves garlic, chopped; 1 teaspoon crushed red pepper flakes; 1 small yellow skinned onion, finely chopped; 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand; 1 cup, 20 leaves, fresh basil leaves, shredded or torn; 1/2 cup Parmigiano-Reggiano; 1/2 pound smoked mozzarella, thinly sliced

Directions

Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with fire roasted sauce in a flameproof casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

Pairs well with Sangiovese

Grilled Chicken Cutlet Parmigiana

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