Grilled Chicken Parmesan

Chicken parm: a dish that’s hard not to love but notoriously unhealthy. How about a Grilled Chicken Parm that’s hard not to love but healthy? Yes, I’d keep reading, too.

Most chicken parmesan recipes are breaded, but what if you replaced this flavorless coating with the juicy, lightly charred taste of a grilled chicken cutlet? Topped with gooey (but low-fat) provolone cheese and a simple homemade marina sauce, my chicken parmesan will change the “bad rep” of this Italian favorite forever. Tastefully tremendous!

Makes: 2 dinner portions

The Ingredients

2 (1/2 lb.) chicken cutlets (otherwise known as filleted boneless skinless chicken breasts)

5 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

14 oz. (1/2 can) San Marzano crushed tomatoes

1 clove garlic, finely minced

4 slices reduced-fat provolone cheese

Optional: Parmigiano-Reggiano to garnish

Optional side: 2 large handfuls green beans, washed

Optional side: 2 pieces whole wheat ciabatta (or kalamata olive ciabatta)

 

The Steps

For marinara sauce: In a medium pot, place two tablespoons olive oil and garlic and sweat over medium heat for one minute. Add about a half of a can of good quality, San Marzano crushed tomatoes. Over low heat, simmer for 30 minutes. Stir occasionally.

For grilled chicken: Preheat grill to high heat.

On a cookie sheet lined with aluminum foil (to reduce dishes to be washed!), evenly drizzle 3 tablespoons olive oil and balsamic vinegar. Lay chicken cutlets on cookie sheet and marinate both sides of cutlets with olive oil/balsamic vinegar mixture from cookie sheet.

For 3 minutes each side, grill the marinated chicken cutlets. If you prefer to go by temperature, make sure the chicken cutlets reach 160 degrees.

Remove chicken from grill and set aside on a clean, aluminum foil lined cookie sheet. Place one to two slices of provolone on each cutlet so that cutlets are covered in a single layer of cheese.

Preheat oven to 170 degrees.

Place chicken cutlets with cheese in oven for 4-5 minutes, until cheese just melts.

Plate chicken. Add a generous ladle of marinara to top of chicken. Sprinkle parmesan (if desired).

For green beans (optional): place green beans in small pot. Cover and steam in an inch of water for 8-12 minutes, until tender.

For bread (optional): place loaf of ciabatta on wire wrack in oven at 375 degrees for 5 minutes, until warm.

Smell, savor, and enjoy!

 

The Steps with Pictures

For marinara sauce: In a medium pot, place two tablespoons olive oil and garlic and sweat over medium heat for one minute. Add about a half of a can of good quality, San Marzano crushed tomatoes. Over low heat, simmer for 30 minutes. Stir occasionally.

For grilled chicken: Preheat grill to high heat.

On a cookie sheet lined with aluminum foil (to reduce dishes to be washed!), evenly drizzle 3 tablespoons olive oil and balsamic vinegar. Lay chicken cutlets on cookie sheet and marinate both sides of cutlets with olive oil/balsamic vinegar mixture from cookie sheet.

For 3 minutes each side, grill the marinated chicken cutlets. If you prefer to go by temperature, make sure the chicken cutlets reach 160 degrees.

Remove chicken from grill and set aside on a clean, aluminum foil lined cookie sheet. Place one to two slices of provolone on each cutlet so that cutlets are covered in a single layer of cheese.

Preheat oven to 170 degrees.

Place chicken cutlets with cheese in oven for 4-5 minutes, until cheese just melts.

Plate chicken. Add a generous ladle of marinara to top of chicken. Sprinkle parmesan (if desired).

For green beans (optional): place green beans in small pot. Cover and steam in an inch of water for 8-12 minutes, until tender.

For bread (optional): place loaf of ciabatta on wire wrack in oven at 375 degrees for 5 minutes, until warm.

Smell, savor, and enjoy!

 

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