Grilled Chicken Cutlet Parmigiana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs thin cut chicken breasts, cutlets
salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 Tbsp.
3 to 4 cloves of garlic, chopped
1 tsp. crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28 oz) can fire roasted diced tomatoes, such as Muir Glenn grand
1 cup, 20 leaves, fresh basil leaves; shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 lb smoked mozzarella, thinly sliced
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Directions: |
Directions:Heath 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 3-4 minutes and transfer to a rectangular glass pan and cover to keep warm. You can also cook the chicken in the oven at 375º until done. While the chicken is cooking, make the sauce.
Place a medium saucepan on the stove over medium heat. Add 2 tbsp. of olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes, and chopped onions. Cook about 10 minutes stirring often. Add tomatoes and heath through, about 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
Preheat boiler to high.
Layer the chicken with fire roasted sauce in a casserole dish or the rectangular pan. Top with the Parmigiano and mozzarella. Place under the broiler about 3 minutes or until the cheese browns. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:5 minutes; ready in 15-20 |
Personal
Notes: |
Personal
Notes: I got this recipe from Food Network. This is a Rachael Ray recipe and I used to have my students make this in class. Soon became a family favorite and is great to make when short on time. I have substituted basil flakes for fresh basil, though fresh is definitely better!
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