Grilled Chix Parm

Grilled Chix Parm

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  • Prep Time


  • Total Time


  • Servings



  • 2 pounds thin cut chicken breast, cutlets

  • Salt and pepper

  • Extra-virgin olive oil, for drizzling, plus 2 tablespoons

  • 3 to 4 cloves garlic, chopped

  • 1 teaspoon crushed red pepper flakes

  • 1 small yellow skinned onion, finely chopped

  • 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand

  • 1 cup, 20 leaves, fresh basil leaves, shredded or torn

  • ½ cup Parmigiano-Reggiano

  • ½ pound smoked mozzarella, thinly sliced


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.


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