Tonight's Dinner: Grilled Chicken Parmesan

Tonight's dinner is from Rachael Ray's new book - Book of 10. I adapted it a bit as I did not have fire-roasted tomatoes OR fresh basil leaves. We all loved this. My son had 2 servings. I could've eaten 2 but was trying to behave myself.

Grilled Chicken Parmesan

Chicken:
2 lb chicken breast cutlets*
salt and pepper
extra-virgin olive oil
3 garlic cloves (to 4), chopped
1 tsp red pepper flakes
1 sm yellow onion, finely chopped
2-14 oz cans tomatoes**
1 tbsp italian seasoning***
1/2 cup freshly grated parmesan cheese
1/2 lb smoked mozzarella, thinly sliced

For chicken: Heat an outdoor grill or indoor grill pan on HIGH. Season chicken with salt and pepper and drizzle with oil to keep it from sticking. Cook for 3-4 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 the chicken cooks, make the sauce.

Place a medium pot on the stove over MED heat. Add 2 tbsp of oil (twice around the pan). Add the garlic, red pepper flakes, and onion. Cook for 10 minutes, stirring
often. Add the tomatoes and heat through, 2 minutes. Add the italian seasoning and re-season with salt and pepper.

Preheat broiler to HIGH.

Layer the chicken with the tomato sauce in a casserole dish**** (or on a foil lined baking sheet). Top the casserole with parmesan and mozzarella. Brown the chicken
parm under the broiler for 3 minutes.

Risa's notes:

* I used 2 packages chicken tenders
** original recipe calls for 1-28 oz can fire roasted diced tomatoes.
*** original recipe calls for 20 basil leaves. I didn't have any so I used 1 tbsp Penzey's Tuscan Sunset seasoning.
**** Also, if using a casserole dish, make sure it isn't a Pyrex dish OR it will burst when you take it out of the broiler. Pyrex is not to be used on the stovetop OR in the
broiler. Use a corningware OR stoneware casserole dish. I used a baking sheet that I covered with tin foil.

The original recipe also called for making a salad of mixed greens and red wine vinegar and putting it on top of the parmesan and serving. I served it with a side of spaghetti with vodka sauce.

serves 4
adapted from Rachael Ray's Book of 10
Posted by RisaG 11/28/09