Grilled Chicken Parmesan
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.
|1||10-inch piece baguette|
|1 1/2 pound||tomato (about 5), quartered|
|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.