≡   Categories
Grilled Chicken Parmigiana

2 lbs chicken breasts, cutlets
fresh ground black pepper
extra virgin olive oil
3 -4 garlic cloves, chopped
1 teaspoon crushed hot red pepper flakes
1 small yellow onion, finely chopped
1 (28 ounce) canfire-roasted diced tomatoes (Muir Glen)
20 fresh basil leaves, shredded
12 cup parmigiano-reggiano cheese
12 lb smoked mozzarella cheese, thinly sliced
6 cups mixed salad greens
2 tablespoons red wine vinegar


Heat an outdoor grill or indoor grill pan to high. Season chicken with salt and pepper; drizzle with olive oil. Cook 3-4 minutes on each side and transfer to a foil-covered plate to hold. Place a pan on the stove over med-high heat; add in 2 tablespoons olive oil. Add in the garlic, red pepper flakes, and onion; stir/saute 10 minutes. Add in tomatoes; 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 the tomato sauce in a casserole dish; top with Parmigiano and mozzarella. Brown the chicken-parmesan under the broiler for 3 minutes. Place the salad greens in a bowl; dress with the vinegar and 3 tablespoons olive oil; season with salt and pepper. Serve the chicken parm alongside a little salad.

Source: www.food.com