Grilled Chicken Cutlet Parmigiana

By á-170456

Ingredients

• 2 pounds thin-cut chicken breast cutlets
• Salt to taste
• Freshly-ground black pepper to taste
• Extra-virgin olive oil for drizzling, plus
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves - (to 4) chopped
• 1 teaspoon crushed red pepper flakes
• 1 small yellow skinned onion finely chopped
• 1 can fire roasted diced tomatoes - (28 oz) (such as Muir Glenn brand)
• 20 leaves fresh basil leaves - (abt 1 cup) shredded or torn
• 1/2 cup Parmigiano-Reggiano
• 1/2 pound smoked mozzarella thinly sliced

Details

Servings 4

Preparation

Step 1

Heat 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 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and 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 fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

This recipe yields 4 servings.