Grilled Chicken Cutlet Parmigiana
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- 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.
