The Ultimate Grilled Chicken Parmesan (A Healthy, No-Fry Recipe!)
A summery, grilled version of the classic Chicken Parmesan. In this recipe, seasoned boneless, skinless chicken breasts are cooked on the grill and topped with melted mozzarella cheese. The dish features a quick, fresh tomato sauce made from pulsed ripe tomatoes, garlic, and homemade breadcrumbs. The grilled chicken is served on toasted baguette slices, topped with the sauce, and finished with Parmesan cheese and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Simmering
- Cuisine: Italian-American
Ingredients
- 1 (10-inch) piece baguette
- 1 1/2 pounds tomatoes (about 5), quartered
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 4 (6-ounce) skinless, boneless chicken breasts
- 1/2 teaspoon dried oregano
- 4 ounces part-skim mozzarella cheese, thinly sliced
- 3 tablespoons shredded parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Make the Tomato Sauce: Cut off a 1 1/2-inch piece of the baguette and pulse it in a food processor to make fresh breadcrumbs. Add the quartered tomatoes and 1/4 teaspoon of salt to the food processor and pulse until the tomatoes are finely chopped but not pureed.
- Heat 1 1/2 tablespoons of olive oil in a medium skillet over medium heat. Add the sliced garlic and cook for about 1 minute until just golden.
- Add the red pepper flakes and the tomato-breadcrumb mixture to the skillet. Bring to a simmer and cook for 8 to 10 minutes, until the sauce thickens slightly.
- Grill the Chicken and Bread: While the sauce simmers, preheat a grill to medium-high heat.
- In a bowl, toss the chicken with the remaining 1/2 tablespoon of olive oil, the dried oregano, and 1/4 teaspoon of salt.
- Split the remaining baguette in half lengthwise, then cut it in half to make 4 pieces.
- Place the chicken on the grill and cook for about 5 minutes per side. During the last 2 minutes of cooking, top the chicken with the sliced mozzarella and cover the grill to melt the cheese.
- While the chicken cooks, grill the bread pieces, cut-side down, until lightly toasted.
- Assemble and Serve: Spoon some of the prepared tomato sauce onto each piece of grilled bread. Top with half of the Parmesan cheese.
- Place a grilled chicken breast on each piece of bread, then top with the remaining sauce.
- Sprinkle with fresh basil and the remaining Parmesan cheese before serving.
Notes
- This recipe uses a food processor to make both fresh breadcrumbs and to chop the tomatoes for a quick, rustic sauce.
- Grilling the bread alongside the chicken is an efficient way to prepare all the components.
- Covering the grill during the last couple of minutes of cooking helps the mozzarella melt perfectly over the chicken.
Find it online: https://cookupjoy.com/grilled-chicken-parmesan/