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Grilled Chicken Parmigiano

Ingredients:

Nonstick olive oil cooking spray
4 boneless, skinless chicken breasts (4 ounces each), trimmed of all fat, pounded thin (used skinless thighs)
Salt and freshly ground black pepper or store bought low- fat marinara sauce
1 cup drained canned whole plum tomatoes, roughly chopped
1 cup roughly chopped fresh basil leaves
1 cup shredded reduced- fat mozzarella cheese (used smoked sliced mozzarella)
1 1/2 ounces (about 6 tablespoons) grated Parmigiano- Reggiano cheese
1/2 cup whole- wheat panko breadcrumbs, such as Ian’s All-Natural (used regular panko)

Preheat the oven to 400°F. Lightly spray a 9-13 inch glass baking dish with olive oil spray, and set it aside.

Heat a grill or grill pan over high heat. Season the chicken with salt and pepper to taste. When the grill is hot, spray the chicken lightly with olive oil spray. Grill until just cooked through, about 1 1/2 minutes per side.

Spread a little less than half of the marinara sauce over the bottom of the prepared baking dish. Lay the grilled chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken; scatter the chopped tomatoes over the top. Sprinkle with 1/2 cup of the chopped basil, the mozzarella, and the Parmigiano-Reggiano.

Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes. Sprinkle the panko and remaining basil on top, and serve.

*I have eaten my fair share of  Chicken Parmigiano before it never tasted like this. I just change a few ingredients. I didn’t have chicken breast, I used skinless thigh. I marinated it with Ken’s Marinade Herb Garlic. Cooked it in the broiler 3-5 minutes both sides or until it is cooked, be sure not to burn it. Instead of using shredded mozzarella, I used smoked slice mozzarella.  It turned to be super moist, juicy and most of all cheesy (we love cheese). I made two sides to go with it Breaded Mushrooms and Sauteed Green Beans and White Asparagus with Herbes de Provence. It’s a perfect rustic dinner. enJOY!!!

Source: NOW eat THIS! by Rocco DiSpirito

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