Grilled Chicken Parmigiana

Rachael Ray

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  lbs chicken breasts, cutlets
•  salt
•  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) can  fire-roasted diced tomatoes (Muir Glen)
• 20  fresh basil leaves, shredded
• 1⁄2 cup parmigiano-reggiano cheese
• 1⁄2 lb smoked mozzarella cheese, thinly sliced
• 6  cups  mixed salad greens
• 2  tablespoons red wine vinegar

Directions

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