Grilled Chicken Cutlet Parmigiana

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


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


  1. 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.
  2. 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.
  3. Preheat the broiler to high.
  4. 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.