Recipe: Grilled Chicken Parmesan

Last night we cooked our first meal in our new kitchen!  First of all, I want to share photos from our kitchen.  It is gorgeous.  It is perfect for us.  I love it.

Our new kitchen!

Alphabetized spices!

On to the recipe...

Grilled Chicken Parmesan.

Yes, it is covered in cheese but this is still a healthier alternative to a breaded and fried chicken parmigiana.  It is based off a Rachael Ray, 30 Minute Meal recipe.

Basil ready for a chiffonade.

Tomato sauce simmering.

Slices of smoked mozzarella.

Grilled Chicken Parmesan

Serves: 6

Ingredients:

• 4 large boneless, skinless chicken breasts (~ 2 pounds)
• Salt and pepper
• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, chopped
• 1 large yellow onion, chopped
• A few pinches crushed red pepper flakes
• 2 14.5 ounce cans fire roasted diced tomatoes
• 1 large handful of basil leaves, chopped
• 1 large handful of shredded Parmesan
• 8 ounces smoked mozzarella, sliced

Directions:

1. Heat indoor or outdoor grill.  Season chicken with salt and pepper and grill until cooked through.
2. While the chicken is cooking, prepare the tomato sauce. 
3. Heat two tablespoons olive oil in a saucepan over medium heat.
4. Add garlic, onion and red pepper and cook until onion is translucent, approximately 10 minutes. 
5. Add the diced tomatoes and simmer over low heat, stirring frequently. 
6. When chicken is ready, remove the tomato sauce from the heat and stir in the basil. 
7. Slice each chicken breast into three pieces and arrange in a single layer in the bottom of a baking dish.  Pour tomato sauce over the chicken.  Sprinkle parmesan over the sauce and top with smoked mozzarella slices.  
8. Place the baking dish under a broiler set on high for 3 - 5 minutes until the cheese is nicely melted and begins to brown. 

Notes:
We enjoyed this main dish with a side of farfalle pasta with butter and parmesan and delicious shredded brussels sprouts.