I might not use my grill outside but I can get my grill pants on in the kitchen. Especially for this Grilled Chicken Parmesan I found in my Food Network Magazine. It’s quick to put together but packed full of flavor, which is perfect for a week night when you might not want to put too much effort into slaving away in the kitchen.
Grilled Chicken Parmesan
1 1/2 pounds tomatoes (about 5), quartered
2 tablespoons extra-virgin olive oil
2 cloves garlic, smash them in your garlic press or slice them thinly
4 6 -ounce skinless, boneless chicken breasts
1/2 teaspoon dried oregano
4 ounces part-skim mozzarella cheese, thinly sliced
3 tablespoons shredded parmesan cheese
1/4 cup chopped fresh basil
Take a piece of the pretzel bread or whatever bread you chose about 1 1/2 in piece and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Mine came out a little pureed because Vitamix will do that to you but it was fine. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.I cooked my chicken breasts in the oven at 350 for about 30 mins but it depends on how thick those pieces are. Mine were thick. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Take the bread and cut it into slices that will fit your chicken pieces, slather them with some butter and grill them up.
When the chicken is almost done, put the mozzarella cheese on top and melt it.
Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.
There you have it, a nice summery fresh dinner.