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: Grill an extra 1 pound of chicken to be used in Grilled Chicken Salad on day 4.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 | |
| 4 -6 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 |
Directions:
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.
Source: foodnetwork.com
