Grilled Chicken Parmesan

Serves: 4

For a summertime twist on an Italian standby, fire up the grill to cook the chicken and toast the bread for these open-face chicken Parmesan sandwiches.

Dovetailing Tip: Use the Chicken breast you prepped on day 1, use 6 for tonight's dinner and save thee to shred and use day 5 instead of a rotisserie chicken.

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1 10-inch piece baguette
1 1/2 pound tomato (about 5), quartered
kosher salt
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
pinch of red pepper flakes
6 -4 ounces 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


Cut off a 1 1/2-inch piece of the baguette 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. 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 the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.

Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.

Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes.

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.


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