Grilled chicken parmesan
Grilled
chicken parmesan
·
Active: 20 min·
Total: 30 min·
Serves: 4
Ingredient
·
1 10-inch piece baguette·
1½ 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·
½ teaspoon dried oregano·
4 ounces part-skim mozzarella cheese, thinly
sliced·
3 tablespoons shredded parmesan cheese·
¼ cup chopped fresh basil
Recipe
1.
Cut of a 1½-inch piece of the baguette and pulse
in a food processor to make breadcrumbs. Add the tomatoes and ¼ teaspoon salt
and pulse until the tomatoes are finely chopped but not pureed. Heat 1½
tablespoons olive oil in a medium skillet over medium heat; add the garlic and
cook until just golden, about 1 minute. Add the red pepper fakes and tomato
mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10
minutes.2.
Meanwhile, preheat a grill to medium high. Toss
the chicken with the remaining ½ tablespoon olive oil, the oregano and ¼
teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half
to make 4 pieces.3.
Grill the bread, cut-side down, until lightly
toasted. Grill the chicken until cooked through, about 5 minutes per side,
topping with the mozzarella and covering during the last 2 minutes.4.
Spoon some tomato sauce onto the bread pieces
and top with half of the parmesan. Top each with a chicken breast, then the
remaining sauce. Sprinkle with basil and the remaining parmesan.
Nutrition: Per
serving: Calories 486; Fat 19 g (Saturated 6 g); Cholesterol 113 mg; Sodium 818
mg; Carbohydrate 28 g; Fiber 2 g; Protein 49 g